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.
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Daniela Torres
[email protected]This recipe is a bit too complicated for me.
Mahad Areis Hassan
[email protected]I'm going to make this recipe for my next dinner party.
Val Alvarez
[email protected]This recipe looks delicious!
Tyreese Morrison
[email protected]I can't wait to try this recipe!
Leaster Phiri
[email protected]This dish is perfect for a romantic dinner.
Haniya gulan
[email protected]I would definitely recommend this recipe to anyone who loves to cook.
Frank Sumo
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Luke Edler
[email protected]I'm not a big fan of scallops, but I actually really enjoyed this dish.
Ivan Elias
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Tetteh James
[email protected]I would definitely recommend this recipe to anyone who loves scallops.
Loren Jeanotte
[email protected]The foie gras butter is the perfect finishing touch for this dish. It adds a touch of luxury and richness.
Pascale H Geffrard
[email protected]I wasn't sure about the potato mousseline at first, but it was actually really good. It's a great way to add a creamy texture to the dish.
nupur halder
[email protected]This recipe is a bit challenging, but it's definitely doable. Just be sure to follow the instructions carefully.
Tshenolo Kgetheng
[email protected]I love the combination of flavors in this dish. The scallops are sweet and tender, the mushrooms are earthy and savory, and the sauce is rich and creamy.
Oratile Phuluwa
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Muhammad delawar
[email protected]I've made this dish several times and it's always a winner. The scallops are always cooked perfectly and the sauce is to die for.
Agaba Daniel
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The scallops were cooked perfectly and the sauce was divine.
Tufan Parvez
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the scallops and the sauce.
Antonio Rhodes
[email protected]This dish was an absolute delight! The scallops were perfectly seared and the exotic mushrooms added a wonderful depth of flavor. The potato mousseline was light and fluffy, and the foie gras butter was the perfect finishing touch.