Seared Foie Gras recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Le Crocodile by Rob Feenie›Seared Foie Gras Recipe

Seared Foie Gras Recipe

Inspired by Le Crocodile by Rob Feenie
Time30m
Serves2

Hokkaido scallop, toasted brioche, citrus jus

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Ingredients

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Foie Gras

Scallops

Brioche

Citrus Jus

Method

Preparation

  1. 1

    Prepare the 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.

  2. 2

    Toast the Brioche

    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.

Cooking

  1. 3

    Sear the Scallops

    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.

  2. 4

    Sear the Foie Gras

    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.

Plating

  1. 5

    Assemble the Dish

    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.

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