Scallops Recipe

Inspired by Atchafalaya

Time30m

Serves4

With candied pumpkin seed brittle and vinaigrette imbued with foie gras.

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Ingredients

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1
Prepare the Candied Pumpkin Seed Brittle
In a saucepan, combine water and sugar. Heat until dissolved. Add pumpkin seeds and cook until caramelized. Pour onto a parchment-lined baking sheet and let cool. Once hardened, break into pieces.
2
Make the Vinaigrette
In a bowl, whisk together foie gras, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Gradually add olive oil while whisking until emulsified.
3
Cook the Scallops
Heat olive oil in a skillet over medium-high heat. Season scallops with salt and black pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.
4
Plate the Dish
On each plate, drizzle the foie gras vinaigrette, place the seared scallops on top, and garnish with candied pumpkin seed brittle. Serve immediately.