Season the foie gras with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes.
Sear scallops and foie gras in hot pan with a small amount of oil until browned on.
Foie gras recipe seared. Remove from the pan and drain on paper towels. Season the flour with salt and pepper. Menara star, 15 jalan 16/11, petaling jaya 46350 selangor +603 79671388, (fax) +603 7955 2458.
Season scallops and foie gras with salt and pepper. Add the shallots with a pinch of salt, stirring until browned. 1 large shallot, peeled and coarsely chopped (2 1/2.
Turn them over and cook on the other side until fully cooked but still soft to the touch. Since foie gras can be an ingredient. Season with salt and pepper to taste.
Seared foie gras with caramelized apples. Take the pan off the heat and add the foie gras to the pan. Heat a dry skillet over high heat until very, hot (this is key!).
Heat a dry skillet over high flame. Salt and pepper the foie gras slices generously on both sides. Add the apples and sugar to the foie fat.
The pan should be hot but not smoking hot. Lower the heat to low, add the foie gras and stir to combine for 10 seconds. Cook on the one side, placing the pan back on the heat, until the foie gras turns a dark brown and a natural crust forms.
The following two foie gras recipes answer the question how to make foie gras pate. Remove the pan from the heat and add the calvados. Sear until the foie gras slices are dark brown.
Reheat in a single layer in a shallow pan. Season to taste with salt and pepper. Dredge the foie gras in the flour, coating completely.
Up to a day ahead, caramelize, cool, cover, and chill the apples. (you are just melting the foie gras a little bit.) Sear the foie gras for 1 minute on each side.
This seared foie gras recipe highlights the rich flavors and sublime texture that show why this is one of the most sought after ingredients in the culinary world.