Scallops with English Peas and Foie Gras Soy Sauce

Name: Scallops with English Peas and Foie Gras Soy Sauce
Yield: 2 servings
Ingredients: Foie Gras Soy Sauce; 3 cups Unsalted Chicken Stock; 5 Tbsp Kikkoman Sushi Sauce (Unagi Tare); Vegetable Oil, as needed; 6 oz Foie Gras Cubes; Carrot Purée; 2 cups Carrots, peeled and cut in half-inch rounds; 3 cups Half & Half; 1 tsp White Miso Paste; 1 Tbsp Butter; 1 tsp Maple Syrup; Salt, to taste; English Peas, Maitake and Heirloom Carrots; 1/2 cup Heirloom Carrots, peeled; 1/2 cup English Peas; 1 Tbsp Olive Oil; 1/4 lb Maitake Mushrooms, torn into two-inch pieces; 2 Tbsp Butter; Salt, to taste; Scallops; 1 lb Sea Scallops, size U10, brought to room temperature; Salt, to taste; 2 Tbsp Olive Oil; 3 Tbsp Butter; 2 sprigs Thyme; Garnish; 1 oz Mezza Mizuna

Image for Scallops with English Peas and Foie Gras Soy Sauce

Yield

2 servings

kikkoman products used:

Sushi Sauce (Unagi Tare)

ingredients

Foie Gras Soy Sauce
3 cups Unsalted Chicken Stock
5 Tbsp Kikkoman Sushi Sauce (Unagi Tare)
Vegetable Oil, as needed
6 oz Foie Gras Cubes

Carrot Purée
2 cups Carrots, peeled and cut in half-inch rounds
3 cups Half & Half
1 tsp White Miso Paste
1 Tbsp Butter
1 tsp Maple Syrup
Salt, to taste

English Peas, Maitake and Heirloom Carrots
1/2 cup Heirloom Carrots, peeled
1/2 cup English Peas
1 Tbsp Olive Oil
1/4 lb Maitake Mushrooms, torn into two-inch pieces
2 Tbsp Butter
Salt, to taste

Scallops
1 lb Sea Scallops, size U10, brought to room temperature
Salt, to taste
2 Tbsp Olive Oil
3 Tbsp Butter
2 sprigs Thyme

Garnish
1 oz Mezza Mizuna

directions

Foie Gras Sauce:
In small pot, combine chicken stock and sushi sauce. Cook over medium heat, reducing liquid to 3/4 cup. Remove from heat and cool to room temperature. Coat large pan with thin layer of vegetable oil and heat over high heat. Sear foie gras cubes on all sides until light golden brown. Place seared foie gras and cooled reduction liquid in blender; blend for 15-30 seconds on high until smooth. Set aside.

Carrot Purée:
Combine carrots and half & half in small pot. Cook over low heat until carrots are soft. Strain reserving 2 Tbsp liquid. Combine carrots, reserved cooking liquid, miso paste, butter and maple syrup in blender; blend on high until smooth. Season to taste and set aside.

English Peas, Maitake and Heirloom Carrots:
Bring small pot of water to a boil over high heat. Add salt. Blanch carrots for 4-5 minutes. Add peas to blanch during last minute. Drain and shock vegetables in ice water. Drain again. Heat olive oil in large skillet over medium-high heat. Sear maitake mushrooms until golden brown on both sides. Add butter and blanched carrots and peas to pan and sauté until vegetables are warmed through. Season to taste and set aside.

Scallops:
Pat scallops dry with paper towels and season generously with salt. Heat olive oil in large skillet over medium-high heat. Add scallops to hot pan, when they have a golden sear on one side, flip and add butter and thyme. Turn off heat and baste for 1-2 minutes.

To Order:
Plate carrot purée, foie gras sauce, scallops and vegetable garnishes. Top with mezza mizuna.

Recipe by Thomas Chen, Tuome, New York City

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