Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto Recipe

Name: Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large scallops; Kosher salt and freshly ground black pepper; 2 (7-ounce) pieces cleaned foie gras, chilled; 1 shallot, minced; 1 teaspoon sugar; 2 tablespoons balsamic vinegar; 1 cup demi-glace*; 1 1/2 ounces baby mizuna**; 1 tablespoon vino cotto; *Cook's Note: Demi-glace can be found in the frozen food section of gourmet stores.; **Cook's Note: Mizuna is a green. It is available seasonally at specialty produce stores.

Servings: persons

2 tablespoons olive oil
2 large scallops
Kosher salt and freshly ground black pepper
2 (7-ounce) pieces cleaned foie gras, chilled
1 shallot, minced
1 teaspoon sugar
2 tablespoons balsamic vinegar
1 cup demi-glace*
1 1/2 ounces baby mizuna**
1 tablespoon vino cotto
*Cook's Note: Demi-glace can be found in the frozen food section of gourmet stores.
**Cook's Note: Mizuna is a green. It is available seasonally at specialty produce stores.

1
Heat the oil in a medium skillet over medium-high heat.
2
Season the scallops with salt and pepper.
3
Cook the scallops until they are brown and warm at the center, about 1 minute per side.
4
Drain the scallops on a plate lined with a paper towel.
5
Wipe out the pan.
6
Return it to the stove and heat over high.
7
Season the foie gras with salt and pepper and sear on each side just until brown and firm, 1 to 2 minutes per side.
8
Drain the foie gras on paper towels.
9
Reduce the heat to medium and add the shallots to the skillet.
10
Cook, stirring until softened, then add the sugar.
11
When the sugar has melted and browned, add the balsamic and demi-glace.
12
Reduce the sauce by 1/3 then add the vino cotto.
13
In a separate pan gently reheat the scallops and foie gras for 1 or 2 minutes.
14
Once they are warm, slice the scallops.
15
Arrange the foie gras on 2 plates, top with sliced scallops then drizzle each plate with sauce.
16
Garnish each portion with mizuna and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large scallops, Kosher salt and freshly ground black pepper, 2 (7-ounce) pieces cleaned foie gras, chilled, and more.

Yes, Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto

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