Best Seared Scallops And Foie Gras Recipes

SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE

Steps:

• For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
• For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool.
• For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler.
• For the gremolata: Combine chopped parsley, lemon zest and garlic.
• Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm.
• For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool.
• Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered.
• For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.

SEARED SCALLOPS AND FOIE GRAS

Steps:

• Season scallops and foie gras with salt and pepper. Sear scallops and foie gras in hot pan with a small amount of oil until browned on each side. Keep warm. Pain Perdu: Combine bread, eggs, milk, cardamom, cinnamon, nutmeg, sugar, maple syrup, and butter for batter and soak bread in it for 10 minutes. Warm butter over medium-low heat in large skillet. Cook bread on one side until golden brown, then flip and repeat (about 3 minutes per side). Keep warm. Apple Preserves: Combine apples, vinegar, anise, peppercorns, annise, peppercorns, cinnamon stick in small pot. Bring to boil and turn down to medium heat. Let cook, without stirring, until most of the liquid is gone. Pick out spices. Keep warm. Spiced Pecans: Toss pecans, sugar, cinnamon, cardamom, cayenne, nutmeg, oil and place on baking sheet. Bake in 350 degree oven until browned (about 10 minutes). Cool. Crush into small bits. Maple Syrup Foam: Bring cream, foie gras, maple syrup, anise, salt and pepper to boil and then simmer 20 minutes. Check seasoning. Blend and hold (keep foamy). TO PLATE: Place one piece of pain perdu in center of plate. Top with scallop then foie gras. Spoon a small amount of maple foam on top. Garnish plate with a small spoonful of apple preserves and a pinch of spiced pecans. Finish plate with shredded fresh green apple.