Main
Recipes
Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette Recipe

Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette Recipe

Posted by

Rate It!

Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 oz fresh foie gras
1/2 lb butter
2 tbsp olive oil
3/4 lb wild or exotic mushrooms ( shiitake , oyster , chanterelle , porcini, etc.) cut into bite-size pieces
1/2 lb peeled yukon gold potatoes, quartered
2 tbsp milk, warm
12 large sea scallops
2 tbsp chopped parsley
1 tsp lemon zest
1 tsp chopped garlic
1 can truffle juice (14 oz)
1 can truffle peelings (5 oz)
1 (8-oz) bottle truffle oil
1 cup ruby port
2 cups extra virgin olive oil
1 tbsp seasoned rice vinegar
1 tbsp sherry vinegar

Directions:

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

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7949.98 Kcal (33285 kJ)
Calories from fat	7284.21 Kcal
		% Daily Value*
Total Fat	809.36g	1245%
Cholesterol	658.23mg	219%
Sodium	1253.43mg	52%
Potassium	1266.88mg	27%
Total Carbs	137.43g	46%
Sugars	61.49g	246%
Dietary Fiber	6.98g	28%
Protein	35.23g	70%
Vitamin C	54.1mg	90%
Vitamin A	3.4mg	113%
Iron	191mg	1061%
Calcium	307.1mg	31%

Amount Per 100 g
Calories	347.55 Kcal (1455 kJ)
Calories from fat	318.45 Kcal
		% Daily Value*
Total Fat	35.38g	1245%
Cholesterol	28.78mg	219%
Sodium	54.8mg	52%
Potassium	55.38mg	27%
Total Carbs	6.01g	46%
Sugars	2.69g	246%
Dietary Fiber	0.31g	28%
Protein	1.54g	70%
Vitamin C	2.4mg	90%
Vitamin A	0.1mg	113%
Iron	8.3mg	1061%
Calcium	13.4mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamy Potatoes and Onions

Butter, Olive oil and 5 more..
Creamy Potatoes and Onions

Butter, Olive oil, White boiling onions, thinly sliced and 4 more..
Wild Rice Pilaf With Baby Carrots

Garlic bulbs, Olive oil, Wild rice, uncooked and 7 more..
Golden Potato Latkes

Yukon gold potatoes, unpeeled, Onion, Lemon juice and 8 more..
Mashed Potatoes with Roasted Garlic Butter

Whole garlic heads, Butter, softened, Chopped shallots and 7 more..
Couscous With Olives and Lemon

Garlic, minced, Olive oil, Vegetable broth, Salt, Couscous and 3 more..