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.