from Executive Chef Al Levinsohn Alaskan Scallops & Foie Gras Serves 4 8 ea. Fresh Alaskan scallops 8 5oz. Foie Gras 16 ea. Orange segments 16 ea. Lemon segments 8 ea. Grapefruit segments 4 oz. Toasted hazelnuts crushed 4 oz. Citrus juice 4 oz. Whole butter Salt & pepper Garnish Fresh greens, long chives, fried Salsify root. Procedure: In hot pan add 2T (0.9) or clarified butter, season, sear scallops medium rare. Remove from pan, quickly sear Foie Gras, remove and add whole butter. Cook until golden brown. Add hazelnuts & citrus juice. Remove from heat and toss in citrus segments. Note: Do not add & mix citrus segments too soon, they will break apart. Presentation: Place scallop on the plate, top with the Foie Gras. Spoon brown butter sauce over the top. Garnish with tuff of mixed greens, long chive and fried Salsify root. < back
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