Sea Scallop Benedict with Potato Cakes, Spicy Sausage, and Lobster Foam

Sea Scallop Benedict with Potato Cakes, Spicy Sausage, and Lobster Foam
Staff Writer

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. 

4
Servings
405
Calories Per Serving
Deliver Ingredients

Ingredients

  • large sea scallops, cut in 1/2 crosswise into 8 medallions
  • 1/4  Pound  chorizo, divided
  • 1/2  Cup  canola oil
  • 1  Teaspoon  chopped garlic
  • 1  Teaspoon  paprika
  • 1  Teaspoon  salt
  • large baking potatoes, peeled
  • shallots, peeled
  • egg
  • Kosher salt and freshly ground black pepper, to taste
  • Clarified butter or olive oil, as needed
  • 1/4  Cup  reduced lobster stock
  • 1/4  Cup  skim milk
  • quail eggs
  • Chopped chives, for garnish

Directions

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.

Nutritional Facts

Total Fat
36g
51%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
25mg
8%
Carbohydrate, by difference
11g
8%
Protein
9g
20%
Vitamin A, RAE
39µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
25mg
3%
Choline, total
32mg
8%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
76mg
11%
Selenium, Se
10µg
18%
Sodium, Na
515mg
34%
Vitamin D (D2 + D3)
1µg
7%
Water
24g
1%
Zinc, Zn
1mg
13%

Sea Scallop Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Sea Scallop Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.