PAN FRIED SCALLOP OF FOIE GRAS WITH MAPLE SYRUP AND CRANBERRY SAUCE
Steps:
- Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.
- In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature.
- In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste.
- Pour sauce over foie gras scallops and serve.
SCALLOPS WITH WHITE WINE SAUCE II
Steps:
- Preheat the oven broiler.
- In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
- Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
- Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g
SAUTEED DUCK FOIE GRAS
Categories Duck Appetizer Sauté Quick & Easy Vinegar Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
- Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
- Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
- Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
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