Scallops with Foaming Hollandaise & Spring White Truffle
Drogo
1-2
10 minutes
15 minutes
These scallops with caviar are served over a crisp, buttery potato rosti for an elegant dish that balances sweetness, saltiness and texture. Golden pan-fried scallops sit on top of the rosti before being finished with Oscietra caviar, fresh chives and the buttery juices from the pan.
The pairing of scallops and caviar works particularly well because the naturally sweet scallop meat contrasts with the distinctive salinity of the caviar. Underneath, the potato rosti provides a crisp exterior and soft centre, making the dish more substantial without overwhelming the delicate seafood.
Finished with a spoonful of sour cream, this scallop caviar recipe makes an impressive starter for a special occasion, while the combination of rosti, scallops and caviar also makes it an indulgent choice for brunch.
Ingredients
6 Japanese scallops
- 2 medium floury potatoes
10g oscietra caviar
1 tablespoon very finely chopped chives
- 20g unsalted butter
- Sour cream, to serve
- Oil, for cooking
Directions
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Step 1, Grate the potatoes and season well with salt and pepper, then divide the mixture into two portions. Heat a non-stick frying pan over a medium heat and add a splash of oil. Add half of the grated potato and press it down into the pan to form a flat, pancake-like shape. There is no need to make the edges perfectly neat, as the irregular edges will become deliciously crisp as the potato rosti cooks.
Step 2, Cook the rosti for around 5 minutes until the underside is golden and crisp. Carefully turn it over, using a plate to help if necessary, then cook for a few more minutes on the other side. Repeat with the remaining potato mixture to make the second rosti, then keep both warm while you cook the scallops.
Step 3, Preheat a frying pan over a high heat and add a small splash of oil along with the butter. Pat the scallops dry before adding them to the hot pan. Cook for 2–3 minutes, then turn and cook for a further 1–2 minutes on the other side.
Step 4, Place the warm rosti onto serving plates and arrange the scallops on top. Spoon the Oscietra caviar over the scallops and drizzle over the buttery cooking juices from the pan. Finish with the finely chopped chives and serve the scallops with caviar immediately with sour cream alongside.
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