Scallops And Foie Gras Sauteed With Wild Berries And Vino Cotto
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 large
Scallop1 tsp
Sugar2 tbsps
Balsamic Vinegar1 cup
Glace (demi-*)40 g
Baby (mizuna**)Directions:
1
Heat the oil in a medium skillet over medium-high heat
2
Season the scallops with salt and pepper
3
Cook the scallops until they are brown and warm at the center, about 1 minute per side
4
Drain the scallops on a plate lined with a paper towel
5
Wipe out the pan
6
Return it to the stove and heat over high
7
Season the foie gras with salt and pepper and sear on each side just until brown and firm, 1 to 2 minutes per side
8
Drain the foie gras on paper towels
9
Reduce the heat to medium and add the shallots to the skillet
10
Cook, stirring until softened, then add the sugar
11
When the sugar has melted and browned, add the balsamic and demi-glace
12
Reduce the sauce by 1/3 then add the vino cotto
13
In a separate pan gently reheat the scallops and foie gras for 1 or 2 minutes
14
Once they are warm, slice the scallops
15
Arrange the foie gras on 2 plates, top with sliced scallops then drizzle each plate with sauce
16
Garnish each portion with mizuna and serve