Scallops And Foie Gras Sauteed With Wild Berries And Vino Cotto Recipes

PAN FRIED SCALLOP OF FOIE GRAS WITH MAPLE SYRUP AND CRANBERRY SAUCE

Steps:

• Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.
• In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature.
• In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste.
• Pour sauce over foie gras scallops and serve.

FIVE SPICE SEA SCALLOP WITH SEARED FOIE GRAS SERVED ON PARSNIP PUREE FINISHED WITH A PORT WINE FIG SAUCE

Steps:

• Season sea scallop on top and bottom with salt and five spice. Score foie gras medallion, season with salt and white pepper.
• In a very hot saute pan, add 1 tablespoon of the grapeseed oil and heat until just starting to smoke. Add scallops, sear on 1 side until crust forms, turn, sear until crust forms, cook until medium in center of scallop.
• Simultaneously, in another very hot saute pan, add 1 teaspoon grapeseed oil, allow to smoke. Add the foie gras and sear until crust forms on both sides, golden brown to medium dark brown, keep center foie gras rare to medium rare, about 1 minute per side. Remove foie gras from pan, place on paper towel to absorb excess oil. Warm parsnip puree in saute pan over low heat.
• Spoon 1 tablespoon warm parsnip puree in center of warm plate. Ladle or spoon port wine fig sauce around parsnip puree. Place scallop on parsnip puree. Place foie gras medallion on scallop, sprinkle sel gris on foie gras. Optional garnish may be a sprig or chervil or chives.
• In hot saute pan with no oil, place all whole spices to roast. Roast spices until browned evenly, stirring constantly, cook spices evenly allowing oils and flavors to intensify. When thoroughly browned to the "just before burned" point, remove from pan and allow to cool. When cooled, either grind in coffee or spice grinder or mash with mortar and pestle.
• Preheat the oven to 325 degrees F.
• In a medium size saucepot, combine all puree ingredients except chives. Mix well, and cover with foil. Place in the oven for approximately 1 1/2 hours, until figs are very tender and liquid has reduced by 1/2.
• Remove from oven, puree cooked figs in food processor on medium speed, pulsing until chunky texture is achieved. Texture should be similar to cooked oatmeal, not too chunky, not too smooth, small chunks are okay. Remove from processor and allow to cool.
• Add chives. Fig puree may be stored in airtight container in refrigerator for up to 6 weeks.
• In medium saucepot, bring the tawny port wine to a simmer and allow to reduce by 1/2. volume. Whisk in the fig puree and lower the heat. Add the butter, cut into small pieces, whisking over low heat until butter emulsifies and sauce is creamy. Season with salt and white pepper. Reserve sauce warm. Do not allow sauce to cool as butter will solidify and if reheated, sauce will break.
• In medium saucepot, cover parsnips with water, add pinch of salt, bring to boil, reduce heat to a simmer until parsnips are fork tender. Drain parsnips and reserve cooking liquid. Place parsnips in blender; add butter and 1-ounce of cooking liquid. Puree, add heavy cream and puree again until very smooth. Scrape down sides of blender with spatula. Add salt and white pepper, to taste. Texture should be very smooth with no lumps. Allow to cool, reserve.

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.