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🍽️ Pan-seared scallops on crispy potato rosti rounds

391 kcal · 30 min · 4 servings

Ingredients

• 8 mostly waxy potatoes
• 1 egg
• 1 tbsp potato starch
• salt
• pepper (from the mill)
• nutmeg
• soft butter (for the baking sheet)
• 12 scallops (kitchen-ready, removed from shells)
• 2 tbsp vegetable oil
• 4 tbsp keta caviar
• chives (for garnishing)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Grate the potatoes finely using a grater.
4. 4. Place the grated potatoes into a large bowl.
5. 5. Add the egg, starch, salt, pepper, and grated nutmeg.
6. 6. Mix the ingredients well together until a uniform mixture forms.
7. 7. Grease a small baking tray (approx. 22 x 22 cm) with butter.
8. 8. Transfer the potato mixture into the prepared tray.
9. 9. Press the mixture down evenly and firmly to create a flat layer.
10. 10. Place the tray into the preheated oven.
11. 11. Bake the potato base for approx. 35 minutes until golden brown.
12. 12. Rinse the scallops briefly under cold water.
13. 13. Pat the scallops dry with a kitchen towel.
14. 14. Season the scallops with salt and pepper.
15. 15. Heat oil in a large frying pan over high heat.
16. 16. Sear the scallops on each side for approx. 1 minute until golden brown.
17. 17. Remove the potato base from the oven after baking.
18. 18. Cut out circles (diameter 10-12 cm) from the potato base using a round cutter.
19. 19. Carefully lift the potato rounds out using a spatula.
20. 20. Place the rounds onto the serving plates.
21. 21. Place one seared scallop on each potato round.
22. 22. Garnish the dish with caviar and fresh chives.
23. 23. Serve the rounds immediately while warm.

Nutrition per serving

• kcal: 391
• Protein: 25 g · Fett/Fat: 12 g · Carbs: 44 g