Recipe courtesy of Gaston Couillard
Show: The Best Of
Save Recipe Print
Total:
41 min
Prep:
10 min
Inactive:
6 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Marinade:
Sauce:

Directions

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Pan-Fried Flounder

Recipe courtesy of Martha Nesbit

Pan-Fried Trout

Recipe courtesy of Anne Burrell

Pan-Fried Cod with Slaw

Recipe courtesy of Food Network Kitchen

Pan Fried Tilapia

Recipe courtesy of Sandra Lee

Pan-Fried Onion Dip

Recipe courtesy of Ina Garten

Seared Scallops

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories