Recipes from Our Volunteers

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

Chef David Burke

Sea Scallops Benedict

I am honored to be the national spokesperson for the 20th anniversary celebration. As the only national culinary benefit dedicated to ending childhood hunger, Taste of the Nation unites the most creative culinary minds behind a critical issue affecting our country’s children everyday.
—Chef David Burke, National Spokesperson of Taste of the Nation’s 20th Anniversary

INGREDIENTS:

  • 4 large sea scallops (cut in 1/2 crosswise = 8 medallions)
  • 1/4 lb. chorizo sliced thin (1/2 thinly sliced, 1/2 to be used in oil recipe)
  • Potato pancakes (see recipe)
  • 8 quail eggs
  • Chopped chives
  • Black olive paste

CHORIZO OIL:

  • 1/2 cup canola oil
  • 4T chorizo chopped
  • 1 tsp garlic
  • 1 tsp paprika
  • 1 tsp face salt

Combine all ingredients in a sauté pan on medium heat. Cook together until garlic is golden brown. Let it rest, and then strain.

POTATO PANCAKES:

  • 2 large baking potatoes, peeled
  • 3 shallots, peeled
  • 1 egg

Coarse or kosher salt and freshly ground pepper to taste Clarified butter or olive oil for sautéing.

LOBSTER FOAM:

  • 1/4 cup reduced lobster stock
  • 1/4 skim milk

Combine ingredients and quickly whip in a blender. For a faster method, use an espresso foamer.

PROCEDURE:

  1. Combine potatoes, shallots, and egg in a food processor and grate.
  2. Spoon 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 non stick surface.
  3. Spoon 2 or more tablespoons of potato mixture into pan for each pancake. The thickness and diameter of the pancake will depend on how they are to be used.
  4. Cook pancakes until golden brown, turning frequently.

TO BUILD:

  1. Place two potato pancakes on each plate, top with chorizo, then sea scallops, then sunny side up quail egg on each scallop.
  2. Top with lobster foam and chopped chives.
  3. Circle the plate with the black olive paste and chorizo oil.

Chef David Burke, National Spokesperson of Taste of the Nation's 20th AnniversaryCHEF DAVID BURKE, one of the leading pioneers in American cuisine, is the national spokesperson of Taste of the Nation’s 20th anniversary. Burke is proprietor of several nationally acclaimed restaurants throughout the United States and author of Cooking with David Burke and David Burke’s American Classics.

 

If you liked this, please help us spread the word by sharing it with others.