Scallop Pancakes, Crème Fraîche & Caviar

June 4, 2009

SCALLOP PANCAKES, CREME FRAICHE & CAVIAR

1/4 lb. scallops, chopped
1 T fresh chives, minced

2 large organic, free range eggs
1/2 C all purpose flour
1/4 t baking powder
1/2 C club soda
1/2 t sea salt
1/2 t freshly ground black pepper

2 T peanut oil

Fresh chives, sliced lengthwise
Crème fraîche
Caviar or salmon roe

Whisk eggs in medium bowl. Add the flour, baking powder, club soda, salt, and pepper and stir until a batter forms. Stir in the scallops and chives.

Heat enough peanut oil to cover a large nonstick skillet over medium high heat. Spoon enough batter into the pan to form a 3-4″ diameter pancakes. Cook until lightly browned and then turn and cook the other side.

Serve garnished with a dollop of crème fraîche, a spoonful of caviar and chives; or serve or over a fresh frisée salad which has been tossed with a champagne vinaigrette.

CREME FRAICHE

2 C heavy whipping cream
4 T buttermilk

In a medium heavy saucepan over low heat, warm the cream, but do not simmer or boil. Remove from heat and stir in the buttermilk. Transfer the to a large bowl and allow to stand covered with plastic wrap until thickened but still of pouring consistency. Stir every 6 hours for one day. The crème fraîche is ready when it is thick with a slightly nutty sour taste. Chill in the refrigerator for several hours before using. Crème fraîche may be made and stored in a jar the refrigerator for up to one week.

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