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

Staff Writer
Sea Scallop Benedict with Potato Cakes, Spicy Sausage, and Lobster Foam
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
681
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 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
  • 2 large baking potatoes, peeled
  • 3 shallots, peeled
  • 1 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
  • 8 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.

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.

Nutritional Facts

Total Fat
47g
72%
Sugar
6g
N/A
Saturated Fat
11g
53%
Cholesterol
241mg
80%
Protein
22g
43%
Carbs
45g
15%
Vitamin A
126µg
14%
Vitamin B12
2µg
26%
Vitamin B6
1mg
53%
Vitamin C
14mg
24%
Vitamin D
1µg
N/A
Vitamin E
5mg
27%
Vitamin K
26µg
33%
Calcium
103mg
10%
Fiber
4g
17%
Folate (food)
67µg
N/A
Folate equivalent (total)
67µg
17%
Iron
4mg
21%
Magnesium
75mg
19%
Monounsaturated
25g
N/A
Niacin (B3)
4mg
20%
Phosphorus
391mg
56%
Polyunsaturated
10g
N/A
Potassium
1224mg
35%
Riboflavin (B2)
0.4mg
23.3%
Sodium
910mg
38%
Thiamin (B1)
0.4mg
26.8%
Trans
0.1g
N/A
Zinc
3mg
17%

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