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1
PREPARE THE PANCAKES:.
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2
Coarsely shred the potatoes and squeeze out any excess liquid.
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3
Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt.
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4
Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; press the cakes to compress them.
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5
In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
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6
Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.
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7
Lower the heat if the pancakes brown too quickly and add more oil if necessary.
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8
Transfer the pancakes to a baking sheet and sprinkle with salt.
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9
PREPARE THE SCALLOPS & CAVIAR SAUCE:.
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10
Preheat the oven to 325u00b0F
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11
In a small saucepan, combine the Champagne with the peppercorns, thyme sprigs, bay leaf, shallot and lemon juice and boil over high heat until reduced to 1 tablespoon, about 15 minutes.
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12
Strain the sauce into another small saucepan.
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13
Stir in the creme fraiche and bring to a simmer over moderate heat.
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14
Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
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15
Stir in the caviar and season lightly with salt.
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16
Cover the sauce and keep it warm.
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17
Wipe out the skillet and heat 1/4 inch of oil in it until shimmering.
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18
Season the scallops with salt and add half of them to the skillet.
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19
Cook over high heat until richly browned, about 1 1/2 minutes per side.
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20
Transfer to a plate and keep warm while you cook the remaining scallops.
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21
Rewarm the potato pancakes in the oven.
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22
Arrange the pancakes on a platter and set a scallop on each one.
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23
Add the chives to the caviar butter sauce and spoon over the scallops.
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24
Serve right away.
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25
MAKE AHEAD:*.
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26
The pancakes and caviar sauce can stand at room temperature for up to 2 hours. Rewarm the caviar sauce over low heat, stirring constantly.
