Hokkaido scallop, toasted brioche, citrus jus

In a small saucepan, combine orange juice, lemon juice, honey, and a pinch of salt. Bring to a simmer over medium heat and reduce until slightly thickened, about 5 minutes. Set aside.

Prepare the Citrus Jus

In a skillet, melt 1 tablespoon of butter over medium heat. Add the brioche slices and toast until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.

Toast the Brioche

Heat olive oil in a skillet over high heat. Season the Hokkaido scallops with salt and pepper. Place them in the hot skillet and sear for 1-2 minutes on each side until golden brown and cooked through. Remove and keep warm.

Sear the Scallops

In the same skillet, add 2 tablespoons of butter. Once melted and hot, add the foie gras slices, searing them for 30-45 seconds on each side until nicely browned. Remove from heat.

Sear the Foie Gras

On each plate, place a slice of toasted brioche, top with a seared foie gras slice, and garnish with a Hokkaido scallop. Drizzle with the citrus jus and serve immediately.

seared foie gras

Recipe information

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