Pan-Seared Scallops with Foie Gras

Name: Pan-Seared Scallops with Foie Gras
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3 slices French foie gras; 6 fresh scallops (briefly soak in ice water for rapid cooling, cut halfway deep on the side); 6 asparagus (take the bud portion); 100 g onion (slice, sauté with salt until hot, then grind into a paste); 30 g carrot; to taste salt (seasoning); to taste sugar (seasoning); to taste potato starch (seasoning); to taste scallion; to taste ginger; to taste wine (for marinating)

A classic French preparation pairing silky foie gras with fresh scallops, elegantly plated with a melt-in-your-mouth finish.

40 min

Easy

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Ingredients

French foie gras 3 slices

fresh scallops (briefly soak in ice water for rapid cooling, cut halfway deep on the side) 6

asparagus (take the bud portion) 6

onion (slice, sauté with salt until hot, then grind into a paste) 100 g

carrot 30 g

salt (seasoning) to taste

sugar (seasoning) to taste

potato starch (seasoning) to taste

scallion to taste

ginger to taste

wine (for marinating) to taste

Instructions

Prepare the Scallops

Briefly soak the scallops in water, then immediately transfer to ice water for rapid cooling. Remove them and make a cut halfway deep on the side. Add scallion, ginger, salt, and wine and marinate for about 10 minutes. Pan-sear until both sides are golden, then plate.

Prepare the Asparagus

Take the bud portion of the asparagus, blanch in salted water until just cooked, and set aside as a plate garnish.

Assemble and Plate

Take the foie gras and lightly sear it. Place the seared foie gras on top of the scallops, drizzle with sauce, arrange the asparagus as garnish, and serve.