Noix De Saint Jacques Rossini Recipe
Seared scallops topped with seared foie gras, creamy truffle sauce and shaved truffle.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Truffle Sauce
In a saucepan, heat the heavy cream over medium heat. Once it starts to simmer, reduce the heat and add the truffle oil. Stir well and let it simmer for about 5 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
- 2
Sear the Foie Gras
In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the foie gras and sear for about 1-2 minutes on each side until golden brown. Remove from the skillet and set aside.
- 3
Sear the Scallops
In the same skillet, add the remaining tablespoon of butter and heat over high heat. Pat the scallops dry with paper towels, season with salt and black pepper, and add them to the skillet. Sear for about 2-3 minutes on each side until golden brown and cooked through.
Assembly
- 4
Plate the Dish
On each plate, spoon a generous amount of the truffle sauce. Place 3 seared scallops on top of the sauce. Top each scallop with a piece of seared foie gras. Finally, shave fresh truffle over the top of each scallop for garnish.
