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Scallops with Oscietra Caviar and Potato Rosti
Scallops with Oscietra Caviar and Potato Rosti
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Feeds 1 - 2 people 
Prep time 10m
Cook time 15m
Description
Scallops and caviar are a perfect combination, particularly when served on top of a golden potato rosti! This would work well as a starter or even as a decadent brunch dish. The salty caviar works perfectly with the sweet scallop meat and buttery potato rosti, which is crisp on the outside and still soft in the middle.
- 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
- Grate the potatoes and season them with salt and pepper. Divide into two. Heat a non-stick frying pan over medium heat and add a splash of oil. Add half the mixture and press down in the pan so that it is flat, like a pancake - don’t worry about it being neat, as you want nice crispy edges.
- Cook for around 5 minutes, until golden, then flip (this is easiest using a plate to turn it over), then cook for a few minutes more. Repeat with the second rosti and keep warm.
- Preheat a frying pan over high heat and add a small splash of oil and the butter. Pat the scallops dry and add them to the pan. Cook for 2-3 minutes, then turn them over. Cook for a minute or 2 more.
- Serve the scallops on the rosti with the caviar on top and the buttery juices drizzled on top. Garnish with chives and serve immediately with the sour cream.
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