CONNECT facebook twitter pintrest instagram e-newsletter

Scallop & Potato Tower with Caviar & Leek Cream

From Our Kitchen

Preheat oven to 350ºF


6 scallops
8 creamer potatoes, sliced
1 oz. caviar
1 cup leeks, green part only, diced
½ cup crème fraîche
2 Tbsp. light cream
pinch horseradish
olive oil
¼ tsp. thyme, stems removed, chopped
salt and pepper


Heat 1 Tbsp. olive oil in a small pot over medium heat. Add leeks and thyme and cook until soft. Place into a bowl and let cool. Mix with cream, crème fraîche, horseradish, and a pinch of salt and pepper. St aside.

Toss potatoes with enough oil to lightly coat and a pinch of salt and pepper. Bake until golden brown. Set aside.

Heat 2 Tbsp. olive oil in a sauté pan over medium high. Sprinkle scallops with salt and pepper. Cook scallops until brown on both sides, about 2-3 minutes per side. Remove and place on a cutting board.

You are making 3 towers per plate. Slice scallops in half horizontally. PLace a slice of potato down on the plate, then a slice of scallop. Spoon a small out of caviar on the scallop. Repeat. Enjoy.

Serves 2