Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto
- 2 tablespoons olive oil
- 2 large scallops
- Kosher salt and freshly ground black pepper
- 2 (7-ounce) pieces cleaned foie gras, chilled
- 1 shallot, minced
- 1 teaspoon sugar
- 2 tablespoons balsamic vinegar
- 1 cup demi-glace*
- 1 1/2 ounces baby mizuna**
- 1 tablespoon vino cotto
- *Cook's Note: Demi-glace can be found in the frozen food section of gourmet stores.
- **Cook's Note: Mizuna is a green. It is available seasonally at specialty produce stores.
Heat the oil in a medium skillet over medium-high heat. Season the scallops with salt and pepper. Cook the scallops until they are brown and warm at the center, about 1 minute per side. Drain the scallops on a plate lined with a paper towel.
Wipe out the pan. Return it to the stove and heat over high. Season the foie gras with salt and pepper and sear on each side just until brown and firm, 1 to 2 minutes per side. Drain the foie gras on paper towels.
Reduce the heat to medium and add the shallots to the skillet. Cook, stirring until softened, then add the sugar. When the sugar has melted and browned, add the balsamic and demi-glace. Reduce the sauce by 1/3 then add the vino cotto.
In a separate pan gently reheat the scallops and foie gras for 1 or 2 minutes. Once they are warm, slice the scallops. Arrange the foie gras on 2 plates, top with sliced scallops then drizzle each plate with sauce. Garnish each portion with mizuna and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Kevin Kelly, La Roche de Brises
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse