Seared day boat scallops with foie gras morel shumai

1 servings

Ingredients

Quantity Ingredient
8 ounces Julienned chicken breast
2 smalls Eggs
½ cup Heavy cream
1 teaspoon White truffle oil
12 ounces B grade Hudson Valley foie gras
Salt and pepper to taste
1 tablespoon Finely chopped chives
½ cup Chopped morels
1 small Bag fresh soy beans; endaname
1 50 thin; round wonton
; wrappers
4 Large; U8 day boat
; scallops
1 cup Sliced shallots
1 tablespoon Canola oil
½ cup Sauterne wine or a late harvest wine
4 cups Chicken or duck stock
1 Bay leaf
1 Thyme sprig
Salt and pepper to taste

Directions

CARAMELIZED SHALLOT BROTH

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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