Seared Day Boat Scallops With Foie Gras Morel Shumai
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Grains | Dujour03 | 1 | Servings | |
INGREDIENTS
| 8 | oz | Julienned chicken breast |
| 2 | Eggs | |
| 1/2 | c | Heavy cream |
| 1 | t | White truffle oil |
| 12 | oz | B grade Hudson Valley foie |
| gras | ||
| Salt and pepper to taste | ||
| 1 | T | Finely chopped chives |
| 1/2 | c | Chopped morels |
| 1 | Bag fresh soy beans | |
| endaname | ||
| 1 | 50 thin, round wonton | |
| wrappers | ||
| 4 | Large, U8 day boat | |
| scallops | ||
| 1 | c | Sliced shallots |
| 1 | T | Canola oil |
| 1/2 | c | Sauterne wine or a late |
| harvest wine | ||
| 4 | c | Chicken or duck stock |
| 1 | Bay leaf | |
| 1 | Thyme sprig | |
| Salt and pepper to taste |
INSTRUCTIONS
In a food processor, puree into a mousse the chicken, eggs, cream and truffle oil. Add a very little bit of ice to keep the temperature cold. Then add the foie gras and puree until very smooth. Transfer the mousse to a chilled and ice Bain Marie stainless steel bowl and fold in the chives and morels. Make shumai with thin wonton wrappers. Garnish with endanames and steam for 8 minutes. CARAMELIZED SHALLOT BROTH: Caramelize shallots with the oil until golden brown. Deglaze with wine and reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent. In a hot pan, sear scallops until golden brown then flip and roast in a 400 degree oven for 5 minutes or until medium rare inside. Place scallop in the middle of a soup plate and surround with shumai. Ladle in broth with the shallots. Garnish with shiitake chips and drizzle a little truffle oil. Yield: 4 portions Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 10077
Calories From Fat: 1076
Total Fat: 119.7g
Cholesterol: 915mg
Sodium: 17912.9mg
Potassium: 3849.1mg
Carbohydrates: 1810.6g
Fiber: 55.9g
Sugar: <1g
Protein: 387.6g