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KRAZY KAT'S RECIPES
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Pan seared scallop and foie gras with port wine reduction and quince compote
Serves 4
- 4 x 50g portions Grade A duck foie gras
- 4 large dry packed diver sea scallops
- 3 quince, peeled and diced
- 2 tbs sugar
- 175ml dessert wine
mild muscat or late harvest sauvignon blanc
- 2tbs neutral fruit glaze (or pectin)
- 375ml port wine
- Salt & pepper
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Place the diced quince in a shallow pan on a low heat and coat with sugar, salt and pepper. When the juices from the quince are released add the dessert wine and continue to cook on a low heat for 10-15 minutes until the quince is soft and the liquid is almost gone. In a separate pan bring the fruit glaze and an equal amount of water to the boil; coat the quince mixture with the fruit glaze and tranfer to a separate container to cool.
Reduce the port in a saucepan over a medium-low heat until it coats the back of a spoon.
Sear the foie gras on all sides in a hot, dry pan, then sear the scallops in the fat that the foie gras leaves behind, making sure not to burn the foie gras fat.
Place a tablespoon of the quince compote on the center of the plate. Drizzle port wine reduction around the compote and arrange a scallop on top of the quince with foie gras on top of the scallop. Shown here with a garnish of halved figs and fried leeks.
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Serving Breakfast,
Lunch and Dinner.
(302) 888-4200
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