Grand Marnier Scallops Appetizer With Fois Gras Food

SCALLOPS AND FOIE GRAS SAUTEED WITH WILD BERRIES AND VINO COTTO

Steps:

• 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.

TURKEY LIVER PATE (FOIS GRAS)

Steps:

• Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
• Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
• Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

SCALLOPS WITH GRAND MARNIER

Steps:

• 1. In a large skillet, cook the scallops seasoned with salt and pepper in 1 1/2 tablespoons of the butter over moderately high heat for 1 minute, stirring.
• 2. Cover the skillet and cook the scallops, stirring occasionally, for 2 minutes more, or until they are opague and just firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm.
• 3. Add the shallots to the skillet and cook them, stirring for 1 minute. Add the broth, wine, juice and Grand Marnier, and boil the mixture until it is reduced to about 2/3 cup.
• 4. Add the heavy cream and simmer the mixture until it is lightly thickened.
• 5. Over moderatley high heat, whisk the remaining butterand orange rind and season the sauce with lemon juice, salt and pepper to taste. Pour any accumulated juices from the scallops into the sauce.
• 6. Divide the scallops among "coquille" shells, (ramekins) and spoon the sauce over them.