Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto

Name: Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 237 milliliters demi-glace; 397 grams cleaned foie gras, chilled; 2 servings Kosher salt and freshly ground black pepper; 43 grams baby mizuna; 2 Tbsps olive oil; 2 larges scallops; 1 shallot, minced; 1 teaspoon sugar; 1 Tbsp vino cotto

Need

Instructions

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.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Drain the scallops on a plate lined with a paper towel.

Ingredients you will need

Scallops

Equipment you will use

Paper Towels

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.

Ingredients you will need

Salt And Pepper

Foie Gras

Equipment you will use

Stove

Frying Pan

Drain the foie gras on paper towels.

Ingredients you will need

Foie Gras

Equipment you will use

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.

Ingredients you will need

Shallot

Sauce

Sugar

Equipment you will use

Frying Pan

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.

Ingredients you will need

Foie Gras

Scallops

Sauce

Equipment you will use

Frying Pan

Garnish each portion with mizuna and serve.

Ingredients you will need

Mizuna

Equipment

Frying Pan

Paper Towels

Stove

Ingredients

Servings:

2Tbsps

balsamic vinegar 237milliliters

demi-glace 397grams

cleaned foie gras, chilled 2servings

Kosher salt and freshly ground black pepper 43grams

baby mizuna 2Tbsps

olive oil 2larges

scallops 1

shallot, minced 1teaspoon

sugar 1Tbsp

vino cotto

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.

Rochioli Estate Chardonnay

This wine is a fine example of the unique characteristics from the Rochioli property and the Russian River Valley. Aromas of ripe apple, tropical fruit, hazelnut and a touch of spice combine with the rich apple flavors and crisp acidity.