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