Pan Fried Scallop Of Foie Gras With Maple Syrup And Cranberry Sauce 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.

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

Steps:

• Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
• Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
• Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

THE BEST CRANBERRY SAUCE

Steps:

• Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add the sugar, zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Remove the citrus peel. Add sugar, salt and pepper to taste. Cool to room temperature before serving.

SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

Steps:

• Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
• Preheat the oven to 350 degrees F.
• Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
• Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
• In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

FIVE SPICE SEA SCALLOP WITH SEARED FOIE GRAS SERVED ON PARSNIP PUREE FINISHED WITH A PORT WINE FIG SAUCE

Steps:

• Season sea scallop on top and bottom with salt and five spice. Score foie gras medallion, season with salt and white pepper.
• In a very hot saute pan, add 1 tablespoon of the grapeseed oil and heat until just starting to smoke. Add scallops, sear on 1 side until crust forms, turn, sear until crust forms, cook until medium in center of scallop.
• Simultaneously, in another very hot saute pan, add 1 teaspoon grapeseed oil, allow to smoke. Add the foie gras and sear until crust forms on both sides, golden brown to medium dark brown, keep center foie gras rare to medium rare, about 1 minute per side. Remove foie gras from pan, place on paper towel to absorb excess oil. Warm parsnip puree in saute pan over low heat.
• Spoon 1 tablespoon warm parsnip puree in center of warm plate. Ladle or spoon port wine fig sauce around parsnip puree. Place scallop on parsnip puree. Place foie gras medallion on scallop, sprinkle sel gris on foie gras. Optional garnish may be a sprig or chervil or chives.
• In hot saute pan with no oil, place all whole spices to roast. Roast spices until browned evenly, stirring constantly, cook spices evenly allowing oils and flavors to intensify. When thoroughly browned to the "just before burned" point, remove from pan and allow to cool. When cooled, either grind in coffee or spice grinder or mash with mortar and pestle.
• Preheat the oven to 325 degrees F.
• In a medium size saucepot, combine all puree ingredients except chives. Mix well, and cover with foil. Place in the oven for approximately 1 1/2 hours, until figs are very tender and liquid has reduced by 1/2.
• Remove from oven, puree cooked figs in food processor on medium speed, pulsing until chunky texture is achieved. Texture should be similar to cooked oatmeal, not too chunky, not too smooth, small chunks are okay. Remove from processor and allow to cool.
• Add chives. Fig puree may be stored in airtight container in refrigerator for up to 6 weeks.
• In medium saucepot, bring the tawny port wine to a simmer and allow to reduce by 1/2. volume. Whisk in the fig puree and lower the heat. Add the butter, cut into small pieces, whisking over low heat until butter emulsifies and sauce is creamy. Season with salt and white pepper. Reserve sauce warm. Do not allow sauce to cool as butter will solidify and if reheated, sauce will break.
• In medium saucepot, cover parsnips with water, add pinch of salt, bring to boil, reduce heat to a simmer until parsnips are fork tender. Drain parsnips and reserve cooking liquid. Place parsnips in blender; add butter and 1-ounce of cooking liquid. Puree, add heavy cream and puree again until very smooth. Scrape down sides of blender with spatula. Add salt and white pepper, to taste. Texture should be very smooth with no lumps. Allow to cool, reserve.