SEARED SCALLOPS ON CRISPY POTATO CAKES WITH LUXURIOUS CAVIAR-BUTTER DRIZZLE
Required Ingredients: For the Potato Cakes 450 grams baking potatoes, peeled 1 large egg, whisked 60 ml matzo meal 60 ml grated onion Salt to taste Vegetable oil for frying For the Scallops and...
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Cooking tools:
- Grater
- Mixing bowl
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Spatula
- Paper towel
- Measuring spoon
- Plate
Ingredients
- 450 grams baking potatoes, peeled
- 1 large egg, whisked
- 60 ml matzo meal
- 60 ml grated onion
- Salt to taste
- Vegetable oil for frying
- 350 ml Champagne
- 9 whole black peppercorns
- 3 sprigs of thyme
- 1 bay leaf
- 1 large shallot, finely sliced
- 5 ml fresh lemon juice
- 20 ml crème fraîche
- 170 grams cold, unsalted butter, diced
- 28 grams caviar Salt to taste
- 20 medium-sized sea scallops (approximately 450 grams)
- 30 ml minced chives
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