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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Roy Erskin
[email protected]Overall, this dish was a hit with my family and friends. I will definitely be making it again.
MD Atikur Kazi
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Jemal Gurage
[email protected]I would definitely recommend this recipe to anyone who loves seafood and is looking for a special occasion dish to make.
Kids Wells
[email protected]This dish is definitely not for the faint of heart. It's rich and decadent, but in a good way.
Namkha TWangchuk
[email protected]I wasn't sure how the potato mousseline would turn out, but it was surprisingly delicious. It's a great way to add a creamy element to the dish.
XxBubbliegirlxX
[email protected]The truffle vinaigrette is a great way to add a touch of luxury to this dish. It's also very easy to make.
Jakir Vum
[email protected]The foie gras butter is the star of the show. It adds a richness and depth of flavor that takes this dish to the next level.
Indra Subedi
[email protected]I love the way the mushrooms and scallops complement each other. The earthiness of the mushrooms pairs perfectly with the delicate sweetness of the scallops.
Alicen Stewart
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. It's perfect for a special occasion or when you want to impress your guests.
Jimin Mahdi
[email protected]I followed the recipe and the dish turned out perfectly. The scallops were seared to perfection and the mousseline was light and fluffy. The foie gras butter added a luxurious touch and the truffle vinaigrette tied everything together beautifully.
Jafran Ali
[email protected]The combination of scallops, exotic mushrooms, potato mousseline, foie gras butter, and truffle vinaigrette is absolutely divine. It's an explosion of flavors and textures that will tantalize your taste buds.