Seared Scallops and Foie Gras

Seared Scallops and Foie Gras - Recipe Finder

Seared Scallops and Foie Gras

Pain Perdu and Apples

Info

Course:
Hot Appetizer
Prep Time:
2 Hours
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 5, Episode 14

Yield

4 Servings

Ingredients

4 jumbo scallops, cleaned
4 (2-ounce) pieces foie gras, cleaned
Salt and pepper

PAIN PERDU:

4 slices French bread, dried out
2 eggs
1 cup milk
1/4 teaspoon cardamom, toasted and ground
1/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1 teaspoon sugar
1 teaspoon maple syrup
Butter for cooking

APPLE PRESERVES:

2 apples, diced small
1 cup cider vinegar
1/2 cup sugar
1 star anise
2 whole black peppercorns
1 cinnamon stick

SPICED PECANS:

1/2 cup pecans
1 tablespoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 tablespoon olive oil

MAPLE SYRUP FOAM:

1 cup cream
1/2 cup foie gras scrap
1/4 cup maple syrup
1 star anise
Salt and pepper to taste

Directions

Season scallops and foie gras with salt and pepper. Sear scallops and foie gras in hot pan with a small amount of oil until browned on each side. Keep warm.

PAIN PERDU:

Combine bread, eggs, milk, cardamom, cinnamon, nutmeg, sugar, maple syrup, and butter for batter and soak bread in it for 10 minutes. Warm butter over medium-low heat in large skillet. Cook bread on one side until golden brown, then flip and repeat (about 3 minutes per side). Keep warm.

APPLE PRESERVES:

Combine apples, vinegar, anise, peppercorns, sugar, peppercorns, and cinnamon stick in small pot. Bring to boil and turn down to medium heat. Let cook, without stirring, until most of the liquid is gone. Pick out spices. Keep warm.

SPICED PECANS:

Toss pecans, sugar, cinnamon, cardamom, cayenne, nutmeg, oil and place on baking sheet. Bake in 350 degree oven until browned (about 10 minutes). Cool. Crush into small bits.

MAPLE SYRUP FOAM:

Bring cream, foie gras, maple syrup, anise, salt and pepper to boil and then simmer 20 minutes. Check seasoning. Blend and hold (keep foamy).

TO PLATE:

Place one piece of pain perdu in center of plate. Top with scallop then foie gras. Spoon a small amount of maple foam on top. Garnish plate with a small spoonful of apple preserves and a pinch of spiced pecans. Finish plate with shredded fresh green apple.