Sea Scallops With Duck Liver Recipe
Sea scallops, duck liver, artisan greens, mangoes, sauce hollandaise
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Ingredients
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Sea Scallops
Duck Liver
Garnishes
Sauce Hollandaise
Method
Preparing the Duck Liver
- 1
Sauté the Duck Liver
In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 1 tablespoon of finely chopped shallots and sauté until translucent, about 2-3 minutes. Add 200g of duck liver to the skillet and cook for about 4-5 minutes until browned, turning once. Carefully add 1 tablespoon of brandy to deglaze the pan and simmer for an additional minute. Remove from heat and set aside.
Making the Sauce Hollandaise
- 2
Prepare the Hollandaise Sauce
In a bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until pale and thick. In a small saucepan, melt 1 stick of butter over low heat. Gradually whisk the melted butter into the egg yolk mixture until smooth and creamy. Season with 1 teaspoon of salt and 1 teaspoon of cayenne pepper. Keep warm.
Cooking the Sea Scallops
- 3
Sear the Scallops
Rinse and pat dry 12 sea scallops. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the scallops and sear for 1-2 minutes until golden brown. Flip and sear the other side for another 1-2 minutes until cooked through. Remove from heat.
Assembling the Dish
- 4
Plate the Ingredients
On a serving plate, create a bed of 2 cups of artisan greens. Place the seared scallops on top, followed by the sautéed duck liver. Add diced mango around the plating for a fresh touch. Drizzle with the warm hollandaise sauce and serve immediately.