Wood Grilled Diver Scallops Recipe
wild mushroom farrotto, foie gras sauce, crispy kale
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Ingredients
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Scallops
Farrotto
Foie Gras Sauce
Crispy Kale
Method
Preparation of Scallops
- 1
Preparation of Farrotto
- 2
Cooking Farrotto
In a large saucepan, sauté the diced onion and minced garlic in butter until translucent. Add the wild mushrooms and cook for another 5 minutes. Stir in the farro, then gradually add vegetable broth, one cup at a time, stirring frequently until the farro is cooked and creamy. Stir in Parmesan cheese, salt, and black pepper.
Foie Gras Sauce Preparation
- 3
Making the Sauce
In a saucepan over medium heat, sauté the minced shallots until soft. Add white wine and reduce by half. Stir in the diced foie gras and heavy cream, cooking until thickened. Season with salt and black pepper to taste.
Crispy Kale Preparation
- 4
Baking the Kale
Preheat the oven to 350°F (175°C). Toss the torn kale pieces with olive oil and salt. Spread them on a baking sheet and bake for 10-15 minutes, or until crispy.
Serving
- 5
Plating the Dish
On each plate, serve a portion of farrotto, top with grilled scallops, drizzle with foie gras sauce, and garnish with crispy kale.
