Meet the deer farmers from New Zealand at

Pan Seared Scallops, Chorizo Rosti Potato, Shaved Celery Salad, Champagne Vin Blanc
Chef Paul Anders of Sweet Basil – Vail, CO
Adapted by
November 2007

Yield: 4 Servings


Rosti Potatoes:
  • 1 large Russet Potato, or a handful of smaller potatoes, peeled and grated with box grater
  • 2 Spanish cured chorizo, julienne
  • ¼ cup scallions, thinly sliced
  • Salt and pepper
Vin Blanc:
  • 2 shallots, chopped
  • 8 garlic cloves, smashed
  • 8 sprigs thyme
  • 1 orange, zested and juiced
  • 1 bottle Champagne
  • 1 pint heavy cream
  • Salt and white pepper
  • Pinch of sugar
  • 3 stalks celery, leaves removed and reserved
  • 1/8 cup roasted Piquillo peppers, julienne
  • Salt and pepper
  • 1 Tablespoon chives, minced
  • Zest of 1 lemon, blanched in simple syrup and air dried
  • Citron vinegar or lemon juice

For the Rosti Potatoes:
Squeeze grated potatoes with a towel to absorb any excess water, then mix then mix with chorizo and scallions, season with salt and pepper, and form into four small 2-inch round and ½-inch thick cakes. Pan fry over gentle heat until one side is golden brown, then turn the cake over and place the pan in a 400°F oven. Cook until the second side is brown and the potato cake is cooked through. Remove from the oil and drain well on towels

For the Vin Blanc:
Lightly sweat the shallot, garlic, thyme, and orange zest over medium heat. Add the Champagne and reduce until the mixture is ¼ of its original volume. Add the heavy cream and reduce once again until a thick sauce develops. Finish the sauce with fresh orange juice, salt, white pepper, and a pinch of sugar.

For the Salad:
Use a vegetable peeler and shave the celery branches into thin ribbon strips. Toss the celery with the celery leaves, and Piquillo peppers. Dress the salad in olive oil, citron vinegar or lemon juice, salt and fresh cracked pepper.

To Assemble and Serve:
Heat a heavy-bottomed sauté pan over high heat and add enough oil to sauté. When the oil is just below smoking, season the scallops and sear on one side. Turn the scallops over and place in 500°F oven for 1 minute (scallops should have a golden brown crust and medium rare interior). Warm the potato cake and place on a plate, and top the cake with the celery salad. Plate the sauce to the side of the cake, and top with four scallop halves. Garnish with crumbled/dried lemon zest, chopped chives, and a couple of drops of citron vinegar.

back to top