Foie Gras is fattened goose liver and a delicacy in french cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. Its price does not come cheap when sold in fine dining restaurants. For this recipe I bought half a liver (deveined) and got the supplier to vacuum pack it for me. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. For this dish, I paired the foie gras with sea scallops and asparagus. Watch out for the next few recipes I create with foie gras !
1. Foie Gras (about 2 inch thickness)
2. Sea scallops
4. Cherry tomatoes (For garnishing)
5. Salt & pepper
Preparing the asparagus
1) Boil water in a pot.
2) Throw in the asparagus and cook for about 45 secs.
3) Immediately remove the asparagus after 45 secs and “shock” the asparagus in ice water. This process is known as blanching.
4) Heat some butter in a skillet and sauté the asparagus for another 2 mins. Add salt and pepper for seasoning.
5) Remove after 2 mins and set aside.
6) Plate the asparagus to act as a base.
Preparing the sea scallops
7) Season the scallops with salt. Heat some butter in a skillet under high heat and carefully sauté the scallops.
8) The scallops will cook pretty fast. Just 2-3 mins each side should suffice.
9) We want to try to achieve a good sear on each surface. My mistake here was moving them around too much. A better method would be not to move them and take a peek after 2-3 mins to see if you can get the golden caramelized finish. It’s always better to undercook them rather than overcook them. They will taste like chewy like rubber if overcooked.
10) Once cooked, drain them on a paper towel and plate scallops on the asparagus.
Preparing the foie gras.
1) Season foie gras with salt and pepper. That’s all you need.
2) Heat skillet on high heat, no need to add any oil as the foie gras will render its own fat. Make sure your pan is piping hot before you carefully place the foie gras. Once the foie gras gets in contact with the hot surface of the pan, it should start to smoke very quickly. This is the tricky part. You need only 30 secs to 1 minute each side. You don’t want to overcook and waste it. The objective is to achieve a nice brown surface while the centre is nice and soft. Once ready, plate on top of the scallops and serve.
Presenting my Pan-Seared Foie Gras with Sea Scallops and Asparagus!
Thanks for viewing!