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      • Foie Gras Scallops over Green Cauliflower Purée
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​Foie Gras Scallops
​over Green Cauliflower Purée

Foie Gras Scallops over Green Cauliflower Purée - Recipe by Cuisine Inspired
6 servings
35 min 
Easy
​Ingredients
1 head green cauliflower cut into florets without the stems
6 good-sized scallops
1oz butter
7.5oz foie gras (block of foie gras, fully cooked)
A handful of almond slices
Salt and pepper for seasoning
 
Prepare the cauliflower purée:
Bring salted water to boil in a saucepan and then add the cauliflower florets. Cook for about 15 minutes, until they are tender. Drain the florets and keep the water. Using a stick blender, quickly purée the florets with 1 cup of the water. The purée should be smooth and thick to your taste. Add water if too thick. Season to taste with salt and pepper.
 
Toast the almonds:
Put the almond slices in a non-stick frying pan. Stir continuously over medium heat until lightly toasted (2-3 minutes). Transfer to a small bowl to rest.
 
Cook the scallops:
Melt butter in a large frying pan. Add the scallops in a single layer and cook without moving until well browned (approx. 3-4 minutes). Flip the scallops over and continue to cook for a further 2 to 3 minutes. Season with salt and pepper.
 
Divide the foie gras block evenly into 6 slices
 
Reheat the purée if necessary
 
Plating:
Divide the puree into 6 bowls. Place 1 slice of foie gras on top of the purée and then one scallop. Sprinkle with the reserved toasted almond slices.​
​"This appetizer is the perfect recipe for a special dinner. I love the color of this green purée! The cold foie gras slightly melts between the hot scallop and the purée creating an interesting play of flavors and textures which the toasted almonds accentuates.
I like to pair this dish with a Saint-Joseph White."
​~Nathalie
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  • Home
  • EAT OUT
    • RESTAURANTS >
      • FRANCE >
        • ALLÉNO PARIS
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS