Ingredients

• 1 medium Idaho potato, shredded
• Salt and pepper to taste
• 2 tablespoons chives, chopped
• 1 teaspoon flour
• 5 fresh scallops
• 4 tablespoons olive oil
• 2 egg yolks
• 2 tablespoons champagne vinegar
• 4 tablespoons champagne
• 1 teaspoon beluga caviar
• salt and pepper to taste

Instructions

1. To prepare the scallops:
2. Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
3. In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
4. To prepare the caviar-sabayon sauce:
5. In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
6. Serve with a Spoon sauce around scallops.