RICHMOND, Va - Executive Chef Bob Kiebler from Morton’s The Steakhouse prepared a tasty sizzling Seared Sea Scallops Rossini entrée made with Foie Gras Butter with truffle-infused leeks… For more information visit online at www.mortons.com/richmond.
Ingredients/Tools:
1 oz. Clarified Butter, Prepared
4 ea. U-10 Dry Sea Scallops
¼ tsp. Table Salt
1/8 tsp. Black Ground Pepper
1 oz. Foie Gras Butter, Prepared
¼ oz. Buerre Blanc, Prepared
2 tbsp. Madeira Wine Reduction, Prepared
3 ½ oz. Truffled Leeks, Prepared
¼ oz. Micro Greens
Process:
- Ladle one ounce of clarified butter in non-stick sauté pan over medium high heat.
- Season the scallops with salt and pepper and sear them over medium-high heat for about 1 ½ minute on each side. Adjust the cooking time to the thickness of the scallops. Scallops should be nicely browned and crisp on the exterior and slightly opaque in the middle when served.
- Meanwhile, place the truffled leeks portion in the microwave for approximately 1 ½ minutes until hot throughout and keep hot.
- Add the foie gras butter and Buerre Blanc to a small sauté pan, and mix it together until just melted over low heat.
- Using a squeeze bottle, scribble the Madeira wine reduction over the surface of a hot rectangular plate with an artistic eye.
- Place the hot truffled leeks on the middle of the plate.
- Place the seared scallops in a line over the top of the leeks.
- Spoon about a teaspoon full of the warm foie gras butter and Buerre Blanc mixture onto the top of each sea scallop.
- Garnish with microgreens and serve immediately.
