Seared Day Boat Scallops With Foie Gras Morel Shumai In A Caramelized Shallot Broth

Recipe Ingredients

8 oz	227g	Julienned chicken breast
2 oz	56g	Eggs (small)
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	White truffle oil
12 oz	340g	Hudson Valley B-grade foie gras
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-chopped chives
1/2 cup	73g / 2.6oz	Chopped morel mushrooms
1		Fresh soy beans, endaname
1		Round wonton wrappers - (50 thin)
4		Day boat scallops - (U 8) (large)
		Caramelized Shallot Broth
1 cup	237ml	Sliced shallots
1 tablespoon	15ml	Canola oil
1/2 cup	118ml	Sauterne wine or a late harvest wine
4 cups	948ml	Chicken or duck stock
1		Bay leaf
1		Thyme sprig
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a food processor, puree into a mousse the chicken, eggs, cream and truffle oil. Add a very little bit of ice to keep the temperature cold. Then add the foie gras and puree until very smooth. Transfer the mousse to a chilled and iced Bain Marie stainless steel bowl and fold in the chives and morels. Make shumai with thin wonton wrappers. Garnish with endanames and steam for 8 minutes.

Caramelized Shallot Broth: Caramelize shallots with the oil until golden brown. Deglaze with wine and reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent.

In a hot pan, sear scallops until golden brown then flip and roast in a 400 degree oven for 5 minutes or until medium-rare inside. Place scallop in the middle of a soup plate and surround with shumai. Ladle in broth with the shallots. Garnish with shiitake chips and drizzle a little truffle oil.

This recipe yields 4 portions.

Source:
CHEF DU JOUR - (Show # DJ-9309) - from the TV FOOD NETWORK

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