Chef David Burke
This recipe is an elegant variation of a classic eggs Benedict, creating a light and airy lobster "foam" as the sauce, and using fried quail eggs instead of the usual poached.
In a medium-sized skillet, heat 2-3 tablespoons of olive oil to medium-high. Add the scallops and sear quickly on each side, about 1 minutue each. Set aside until ready to assemble.
Slice 1/2 of the chorizo thinly, and then chop the last 4 tablespoons to make the chorizo oil. To make the oil, combine the canola oil, chopped chorizo, garlic, paprika, and salt in a skillet over medium heat. Cook until the garlic is golden brown, about 5 minutes. Strain the oil and reserve for plating.
To make the potato pancakes, combine the potatoes, shallots, and egg in a food processor and process.
Spoon the grated-potato mixture into a bowl and add salt and pepper. Heat clarified butter or olive oil in a large sauté pan, preferably with a nonstick surface. Spoon 2 or more tablespoons of the potato mixture into the pan for each pancake. The thickness and diameter of the pancake will depend on how they are to be used. Cook the pancakes until golden brown, turning frequently.
Heat 2 tablespoons of olive oil in a skillet over medium-high and cook the quail eggs sunny-side up. Last, combine the lobster stock in and skim milk and whip together in a blender to create a foam.
To assemble, place 2 potato pancakes on each plate and top each with chorizo, sea scallops, and sunny-side up quail egg. Top with the lobster foam and chopped chives. Circle the plate with the chorizo oil.