Spiced Seared Scallops with Potato-Pear Pancake and

Name: Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 potatoes, grated; 1 pear, peeled and diced; 1 sprig fresh rosemary, leaves chopped; 1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom; 1 egg; Pinch kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 6 scallops, cleaned; Kosher salt and freshly ground black pepper; 1 1/2 teaspoons curry powder; 2 tablespoons olive oil; 1 shallot, finely chopped; 1 sprig thyme; 1 bay leaf; 6 peppercorns; 1/2 cup champagne vinegar; 1 cup Champagne or sparkling wine; 1/2 cup heavy cream; 1 1/2 sticks butter; Kosher salt and freshly ground black pepper; 1/2 lemon, juiced

Servings: persons

2 potatoes, grated
1 pear, peeled and diced
1 sprig fresh rosemary, leaves chopped
1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom
1 egg
Pinch kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 scallops, cleaned
Kosher salt and freshly ground black pepper
1 1/2 teaspoons curry powder
2 tablespoons olive oil
1 shallot, finely chopped
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup champagne vinegar
1 cup Champagne or sparkling wine
1/2 cup heavy cream
1 1/2 sticks butter
Kosher salt and freshly ground black pepper
1/2 lemon, juiced

1
Potato cake: Squeeze the water out of potatoes with paper towels.
2
In a large bowl combine add the potatoes and remaining ingredients, except the oil.
3
Heat the olive oil in a large saute pan over medium-high heat.
4
Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes.
5
Cook until the potatoes are crisp and golden, about 4 minutes on each side.
6
Remove to paper towel-lined plate and sprinkle with salt.
7
Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder.
8
Heat the oil over high heat in a large saute pan.
9
Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side.
10
Scallops should be opaque in the center and slightly firm.
11
Beurre blanc: In a medium saucepan over medium heat, combine the shallots, thyme, bay leaf, peppercorns, vinegar and Champagne and cooked until reduced to 1 tablespoon.
12
Strain the liquid and discard the solids.
13
Add the cream and simmer until reduced by half.
14
Cut the butter into cubes and whisk it into the vinegar reduction in thirds.
15
Season with salt and pepper, to taste, and stir in the lemon juice.
16
To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce.
17
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

773

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: 2 potatoes, grated, 1 pear, peeled and diced, 1 sprig fresh rosemary, leaves chopped, 1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom, and more.

Yes, Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc 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!

Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions