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1
For the Foie Gras Butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree.
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2
Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
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3
For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer).
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4
Add 1 tablespoon olive oil and then the mushrooms.
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5
Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes.
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6
Remove the mushrooms from the pan and let cool.
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7
For the Potato Mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat.
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8
Reduce the flame to low and simmer until very tender.
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9
Drain immediately and place in a food mill (not a food processor) or potato ricer.
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10
Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly.
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11
Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny.
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12
Cover with plastic wrap and keep and keep wamr over a double boiler.
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13
Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan.
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14
Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup.
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15
Remove from heat and cool.
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16
Combine port - truffle reduction with vinegars and whisk in the oils.
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17
Set aside.
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18
This mixture will keep for 1 month in the refrigerator if it is tightly covered.
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19
For the Gremolata: Combine chopped parsley, lemon zest and garlic.
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20
Sear the scallops: Heat a saute pan over high heat.
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21
Season scallops with salt and pepper.
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22
Add 1 tablespoon oil to the pan.
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23
Sear the scallops until golden on one side, flip and then sear the other side.
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24
Remove from pan and keep warm.
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25
In the center of 4 large plates place a dollop of the potato mousseline.
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26
Reheat the mushrooms and sprinkle with gremolata to taste.
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27
Arrange mushrooms around the potatoes.
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28
Drizzle the foie gras butter over and around the mushrooms.
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29
Drizzle the truffle vinaigrette on and around the mushrooms.
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30
Place 3 scallops on top of each of the mounds of potato ,mousseline.
