Introducing our brand new series Leftovers to Nextovers. Each month, we’ll feature a recipe that turns leftovers or unused ingredients into something Droolworthy! This time, we created an aphrodisiac inducing dish – Scallops on Potato Pancake with Caviar Sauce made with leftovers from your romantic Valentine’s Day dinner.
We know you toasted your way into Valentine’s Day with a cuppa bubbly champagne to celebrate the day of love. But what happens when you can’t drink them all? What do you do with the unfinished bottle of oh so delicious champagne? Throw it? Sounds like a waste.
When stored in a refrigerator, an open bottle of champagne can last anywhere between 3 to 5 days if re-corked or covered properly. Here’s a #drooltip!
If the original cork doesn’t fit once opened, then a piece of plastic wrap and rubber band can be used so that the champagne does not go flat before the specified time frame. Just wrap the plastic around the opened spout tightly and secure with one, or maybe two rubber bands to avoid spillage.
Alternatively, you may want to try cooking the champagne before it goes entirely flat, with none other than an indulgent recipe to impress your loved one. A bonus to your Valentine!
In addition, to being known aphrodisiacs, the champagne and caviar in this recipe, adds a unique flavor to the butter sauce making it a truly delicious appetiser. Who says you can’t have a romantic meal after Valentine’s Day?
Valentine’s Day Inspired Scallops on Potato Pancake with Creamy Caviar Sauce
- 500g baking potatoes
- 1 large egg
- ¼ c. potato or rice flour
- ¼ c. grated onion
- Salt (to taste)
- Vegetable Oil
Scallops and Caviar Sauce
- 1½ c. Champagne or sparkling wine
- 9 black peppercorns
- 3 thyme sprigs
- 1 bay leaf
- 1 large shallot
- 1 tsp. fresh lemon juice
- 1½ tbsp. Crème fraîche
- 1½ stick cold unsalted butter
- 1 oz. caviar
- vegetable oil
- 20 medium sea scallops
- 2 tbsp. minced chives
- Coarsely shred the potatoes and squeeze out any excess liquid using either a nut bag or a strainer.
- Transfer to a large bowl and stir in the egg, matzo meal, onion, and a large pinch of salt.
- Shape the mixture into 20 scallop-size cakes, about 1/2 inch thick; pressing the cakes to compress them.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pancakes over moderately high heat until browned and crisp, about 3 minutes per side.#Drooltip: Lower the heat if the pancakes brown too quickly and add more oil if necessary.
- Transfer the pancakes to a baking sheet and sprinkle with salt.
Scallops and Caviar Sauce
- Preheat the oven to 325 degrees F.
- 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.
- Strain the sauce into another small saucepan. Stir in the crème fraîche and bring to a simmer over moderate heat. Remove from the heat and stir in the softened butter, 1 tablespoon at a time.
- Stir in the caviar and season lightly with salt. Cover the sauce and keep it warm.
- Wipe out the skillet and heat 1/4 inch of oil in it until shimmering. Season the scallops with salt and add half of them to the skillet.
- Cook over high heat until richly browned, about 1 1/2 minutes per side.
- Transfer to a plate and keep warm while you cook the remaining scallops.
Assembling the Dish
- Rewarm the potato pancakes in the oven.
- Arrange the pancakes on a platter and set a scallop on each one. Add the chives to the caviar butter sauce and spoon over the scallops.
- Serve immediately to enjoy.
Tried out the Leftovers to Nextovers recipe featured here? Be sure to share your creations with us on Instagram, #droolsnaps. Remember to check back next month for more “nextover” recipes.