Scallops And Foie Gras Sauteed With Wild Berries And Vino Cotto Recipes

PAN FRIED SCALLOP OF FOIE GRAS WITH MAPLE SYRUP AND CRANBERRY SAUCE

Pan Fried Scallop of Foie Gras with Maple Syrup and Cranberry Sauce image

Provided by Food Network

Time 41m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup Armagnac
2 tablespoons maple syrup
1 1/2 tablespoons cranberry syrup
2 sprigs fresh thyme, chopped
Pinch freshly ground coriander
Pinch freshly ground pepper
16 ounces foie gras of duck, sliced into scallops
1 tablespoon butter
1 shallot, chopped
1/2 cup white wine
2 1/2 cups duck broth or chicken stock
1/4 cup maple syrup
2 tablespoons chopped fresh cranberries
1/2 lemon, juiced
Salt and pepper

Steps:

Combine the Armagnac, maple syrup, cranberry syrup, thyme, coriander, and pepper. Marinate the foie gras scallops for 6 to 8 hours in the refrigerator. Remove the foie gras from the marinade and reserve marinade.
In a very hot saute pan, pan-fry foie gras for approximately 1 minute each side until golden brown. Salt lightly and place on a serving platter. Cover with plastic wrap. Refrigerate. Remove from refrigerator 20 minutes before serving to bring to room temperature.
In a saute pan over medium-high heat, add the butter and melt. Add the shallots and saute until translucent, about 2 minutes. Deglaze with white wine and cook until the liquid is reduced by half. Add the duck broth and reduce by 1/3. Add the reserved marinade, maple syrup, and fresh cranberries. Reduce until mixture thickens and then puree until velvety smooth. Add the lemon juice and salt and pepper, to taste.
Pour sauce over foie gras scallops and serve.

SAUTEED SCALLOPS

Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories Seafood Shellfish Scallops

Time 10m

Yield 2

Number Of Ingredients 4

Ingredients

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

Heat oil in heavy skillet over high heat.
When oil begins to smoke add scallops.
Sear each side for one minute or until each side is golden brown.
Add 1/2 cup of wine and lower heat to medium.
Simmer for 2 minutes.
Remove scallops from pan.
Add remaining wine and lemon juice,and garlic.
Bring to a boil and reduce by half.
Add butter, parsley and season with pepper.
Place scallops on a plate and smother with sauce.
Serve.

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