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Scallops rossini style, grilled hazelnuts virgin sauce, goat cheese and bacon |

Fish, Seafood & Shellfish, Duck

Rossini scallops in duck fat, virgin sauce

Note

The freshness of the ingredients is paramount in this recipe!! When you have such a simple recipe there is no room to hide ingredients that are less than absolutely fresh.

Ingredients

Recipe for 4 portions

Rossini style giant seared scallops.

8 Unit(s)

Giant scallop (u12)

4 Pinch(es)

Sea salt flakes

5 Turn(s)

Freshly ground black pepper

12 Unit(s)

Nugget of foie gras

Virgin sauce

100 Gr

Tomato

50 Gr

Bacon

30 Gr

Hazelnuts

15 Gr

Pine nuts

40 Gr

Dry goat

25 Gr

Pitted black olives

60 Ml

Olive oil

5 Turn(s)

Freshly ground black pepper

1 Pinch(es)

Sea salt flakes

10 Gr

Capers

Preparation time: 30 min

Preheat your Oven at 425 °F

Set up

Prepare your scallops by removing the muscle. Place on a cloth to make sure the scallops are dry. Slice the tomatoes in half, remove the seeds and slice into small cubes (brunoise). Roast the nuts in the oven for 5 minutes to torrefy. Crush the nuts with a pan until desired size. Roughly chop the olives. Cut the bacon into strips and cook and pan fry them until they are crispy.
Cooking of the scallops

Sear the foie gras in a non-stick pan. Once nice an dbrown, remove the foe gras and most of the fat. Sear the scallops on both side to seal in the flavor and juices. (3 min approx on one side) and seasoned with salt. Place the seared scallop on the baking sheet, add the foie gras pieces and finish the cooking in the oven for 2-3 minutes.
Virgin sauce

In a bowl, add the diced tomatoes, olives, bacon, capers and crushed nuts. Sprinkle in the goat cheese and drizzle in the olive oil until you reach a sauce like consistency. Season with salt and pepper.
Plating

Place two scallops in the middle of a plate, add 2 pieces of foie gras and drizzle a little of the virgin sauce on top.

Official partners

The freshness of the ingredients is paramount in this recipe!! When you have such a simple recipe there is no room to hide ingredients that are less than absolutely fresh.

Cooking schedule

Class with similar recipe

Friday, January 3rd 18:00 to 21:00

Old Montreal

115 $ / pers.

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More information

6 / 12

115 $ / pers.

6 places disponibles