Foie Gras and Scallops ►
Melt-in-your-mouth foie gras tops a salad of beets and macadamia nuts. Seared cape scallops and beet vinaigrette round out the presentation; beet vinaigrette, used in the salad, is drizzled on the plates for color. The quince quenelles are an unusual touch; roasted with simple syrup, they are sweet. A truffle slice and sprig of thyme finish the dish.
Ingredients
- Quince Puree
- Water - 1 cup
- Sugar - 1/2 cup
- Quinces - 2, peeled, cored, and diced
- Beet Salad
- Beets - cooked and diced
- Macadamia Nuts - 4 ounces, roasted and chopped
- Salt and freshly ground pepper to taste
- Beet Vinaigrette
- Beet Juice - 1/2 cup
- Balsamic Vinegar - 1 tablespoon
- Olive Oil - 1/2 cup
- Salt and freshly ground pepper to taste
- Cape Scallops
- Clarified Butter - 1 tablespoon, (see Basics)
- Scallops - 12 cape
- Salt and freshly ground pepper to taste
- Foie Gras
- Clarified Butter - 1 tablespoon, (see Basics)
- Foie Gras - 4 slices, Grade A
- Flour - to coat
- Salt and freshly ground pepper to taste
- Garnish
- Mache - 4 bunches
- Thyme - 4 sprigs
- Truffle - 4 slices
Instructions
To make the puree: Preheat the oven to 350 F. In a heavy medium saucepan over medium-high heat, combine the water and sugar and stir until the sugar is completely dissolved. Bring to a boil and remove from heat. Add the quince and toss to coat. Spread in a baking pan and cover with another sheet of parchment paper. Bake 1 hour. Let cool to room temperature. Puree in a food processor or blender. Chill.
To make the beet salad: Combine the beets and macadamia nuts in a bowl. Season with salt and pepper, cover, and chill.
To make the beet vinaigrette: In a small pan over medium heat, bring the beet juice to a boil and cook until reduced to 2 tablespoons. Add the balsamic vinegar and whisk together. Remove from heat. Whisk in the olive oil, season with salt and pepper, and set aside to cool.
To prepare the scallops: Heat the butter in a medium saute pan or skillet over medium-high heat. Add the scallops and sear for 30 seconds; turn and sear on the other side for another 30 seconds, or until golden brown and opaque throughout. Remove and drain on paper towels. Season with salt and pepper.
To serve: With two large spoons, form the quince puree into 8 quenelles. Toss the beet salad with a little vinaigrette to moisten. Place a mache bunch to one side on each plate and place a 3-inch ring mold in the center. Fill with beet salad, packing down slightly. Dust the foie gras with a little flour, gently spanking off the excess. Heat the butter in a hot non-stick pan over medium-high heat and sear the foie gras for about 30 seconds per side, until browned. Remove and drain on paper towels. Season with salt and pepper. Lift the ring molds from the salads. Place a piece of foie gras on each beet salad. Place 3 scallops around the foie gras on each plate. Place two quenelles together on each plate. Drizzle beet vinaigrette around the plates. Garnish each with a sprig of thyme and a slice of truffle.
