Sea Scallop on Potato Cake with White Truffle Hollandaise and Foie Gras Bits

Submitted by Edward G. Leonard, CMC, Executive Chef, Westchester Country Club, Rye, N.Y.

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006
 

Potato Cake (Makes 8)

Procedure:
• In a medium-size mixing bowl, combine mashed potatoes, egg, flour, salt, nutmeg, chives. Mix well.
• Form 8 potato cakes in a 3-inch ring mold, dredge cakes in potato buds, and allow to stand for 15 minutes in refrigerator.
• Heat clarified butter as needed in a large frying pan over low heat.
• Place the potato cakes in the pan. Turn over cakes when the bottom is browned (about 3-5 minutes). Brown the other side (about 3 minutes).
• Reserve and keep warm.

For the Scallops:

Procedure:
• Toss scallops in oil with seasoning and allow to stand for 10 minutes.
• Sauté scallops in a hot pan 1-2 minutes on each side.
• Reserve and keep warm.

For the Truffle Hollandaise:

For the Foie Gras Bits:

Procedure:
• Place foie gras slices in cold refrigerator or freezer for 10 minutes.
• Dice to a medium dice.
• In a sauté pan, sauté bits until nicely brown; spoon onto a napkin.
• Save fat.

For the Asparagus:

Assembly:
• Place 2 potato cakes on center of the plate.
• On top of each place a scallop.
• Spoon Hollandaise sauce over each scallop.
• Garnish with truffle slice and if desired, asparagus tip.
• Lay out 2 asparagus spears on each plate and equally divide the foie gras bits; drizzle more sauce with a touch of the foie gras drippings.