Roasted Sea Scallops with Chive Potato Pancake and

Name: Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium Idaho potato, shredded; Salt and pepper to taste; 2 tablespoons chives, chopped; 1 teaspoon flour; 5 fresh scallops; 4 tablespoons olive oil; 2 egg yolks; 2 tablespoons champagne vinegar; 4 tablespoons champagne; 1 teaspoon beluga caviar; salt and pepper to taste

Servings: persons

1
To prepare the scallops:
2
Place half of shredded potato on a 6x6 piece of parchment paper.
3
Season with salt and pepper.
4
Sprinkle half of the chives and half of the flour on the potato.
5
Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper.
6
Repeat with remaining four scallops.
7
In a hot pan, add oil.
8
Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes.
9
Flip over and continue to cook another five or ten minutes or until other side is golden.
10
Place on warm serving dish.
11
To prepare the caviar-sabayon sauce:
12
In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper.
13
Quickly whisk until volume increases and becomes foamy (about 1 minute).
14
Take off heat.
15
Fold in caviar without breaking eggs.
16
Serve with a Spoon sauce around scallops.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium Idaho potato, shredded, Salt and pepper to taste, 2 tablespoons chives, chopped, 1 teaspoon flour, and more.

Yes, Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Sea Scallops with Chive Potato Pancake and Caviar-Sabayon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions