Seared Scallops And Foie Gras Recipe

Name: Seared Scallops And Foie Gras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Jumbo Scallops, cleaned; 4 2oz Pieces Foie Gras, cleaned; salt and pepper; Pain Perdu:; 4 Slices French Bread, dried out; 2 Eggs; 1 C Milk; 1/4 tsp Cardamom, toasted and ground; 1/4 tsp Cinnamon, ground; 1/4 tsp Nutmeg, ground; 1 tsp Sugar; 1 tsp Maple Syrup; butter for cooking; Apple Preserves:; 2 Apples, diced small; 1 C Cider Vinegar; 1/2 C Sugar; 1 ea Star Anise; 2 Whole Black Peppercorns; 1 Cinnamon Stick; Spiced Pecans:; 1/2 C Pecans; 1 T Sugar; 1/4 t Cinnamon; 1/4 t Cardamom; 1/4 t Cayenne; 1/4 t Nutmeg; 1 T Oil; Maple Syrup Foam:; 1 C Cream

Servings: persons

4 Jumbo Scallops, cleaned
4 2oz Pieces Foie Gras, cleaned
salt and pepper
Pain Perdu:
4 Slices French Bread, dried out
2 Eggs
1 C Milk
1/4 tsp Cardamom, toasted and ground
1/4 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 tsp Sugar
1 tsp Maple Syrup
butter for cooking
Apple Preserves:
2 Apples, diced small
1 C Cider Vinegar
1/2 C Sugar
1 ea Star Anise
2 Whole Black Peppercorns
1 Cinnamon Stick
Spiced Pecans:
1/2 C Pecans
1 T Sugar
1/4 t Cinnamon
1/4 t Cardamom
1/4 t Cayenne
1/4 t Nutmeg
1 T Oil
Maple Syrup Foam:
1 C Cream
1/2 C Foie Gras Scrap
1/4 C Maple Syrup
1 ea Star Anise
salt and pepper to taste

1
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.
2
Pain Perdu:
3
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.
4
Apple Preserves:
5
Combine apples, vinegar, anise, peppercorns, annise, peppercorns, 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.
6
Spiced Pecans:
7
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.
8
Maple Syrup Foam:
9
Bring cream, foie gras, maple syrup, anise, salt and pepper to boil and then simmer 20 minutes. Check seasoning. Blend and hold (keep foamy).
10
TO PLATE:
11
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.

1134

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 34 ingredients. The key ingredients include: 4 Jumbo Scallops, cleaned, 4 2oz Pieces Foie Gras, cleaned, salt and pepper, Pain Perdu:, and more.

Yes, Seared Scallops And Foie Gras 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.

That's it — enjoy your meal!

Seared Scallops And Foie Gras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions