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Potato Crusted Sea Scallops with Tatsoi Salad and Caviar Sauce
from Chef Eric Di Stefano
of Geronimo in Santa Fe, New Mexico
(Serves 6)
1 cup butter   1 tablespoon minced shallots
3 pounds Russet potatoes   1/2 cup clarified unsalted butter
Freshly squeezed juice from 1-1/2 lemons   1 pound Tatsoi, washed and dried
1 teaspoon kosher salt   4 tablespoons extra-virgin olive oil
Freshly ground white pepper   4 fresh mint leaves
2 pounds large, dry-packed sea scallops   1 ounce Ostera (or other) caviar
  • Melt butter and set aside in warm place. (Do not allow to brown).
  • Peel potatoes and submerge in large bowl of cold water. Finely shred the potatoes into a bowl with fine mandoline. Add the juice from 1/2 lemon and salt and pepper to taste.
  • Slice the scallops into 1/2-inch disks.
  • Place a 3" x 2" ring mold on a large sheet of wax paper. Press a 1/2-inch layer of shredded potato down firmly inside the mold, sprinkle with a pinch of the shallots. Arrange scallops in a circular pattern to cover the potato. Add another 1/2-inch layer of potato and press down firmly. Gently pull off mold and repeat five times.
  • Preheat oven to 400 degrees.
  • Lightly butter a sheet tray.
  • Place a large non-stick pan over medium-high heat and pour in 1/4 cup clarified butter. When hot, place 3 of the cakes in the pan and saute for 2 minutes per side; turn with great care until brown.
  • Transfer to baking sheet and repeat with remaining butter and cakes. Place sheet in oven and bake 7 to 10 minutes until golden brown.
  • Mince mint leaves and gently combine with the caviar in the melted butter.
  • Place Tatsoi in a large bowl, sprinkle with lemon juice, oil and salt to taste. Toss gently.
  • Place a mound of salad in the center of 6 plates.
  • Site a potato cake atop each salad and spoon the caviar sauce around the salads. Serve.


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