Grilled Sea Scallops and Foie Gras with Yam, Sweet Potato Puree, and Lobster Nage
Sweet potato and yam puree is used as a base for scallops and foie gras served in a lobster nage. A nage is an aromatic court bouillon in which shellfish — lobster, crayfish, or even scallops — have been cooked.
Ingredients
- Lobster Nage
- Lobster stock - 2 cups
- Shallots - 4 tablespoons, chopped
- Unsalted Butter - 2 tablespoons
- Sweet Potato - 1, peeled and cut into 1-inch pieces
- Yam - 1, peeled and cut into 1/2-inch pieces
- Salt and freshly ground pepper
- Sea Scallops - 16
- Extra-virgin olive oil and vegetable oil
- Hudson Valley foie gras - 4 ounces
Instructions
To make the lobster nage: Put the lobster stock and shallots in a saucepan and bring to a boil. Reduce the heat to medium or medium-low and simmer until reduced by two-thirds. Whisk in the butter, then strain the nage. Set side; keep hot.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Arrange sweet potato and yam pieces on a piece of aluminum foil. Drizzle with oil and season with salt and pepper. Close the top and ends of the foil to make a packet. Place on one side of the cooking grate and cook 25 to 30 minutes, until the pieces are soft and cooked all the way through. Once cooked, take out of the foil and puree in a processor. Set aside; keep hot.
Refresh the fire, knocking off the heavy layer of ash and rearranging the coals on the fire grate. Replace the cooking grate.
Rinse the sea scallops and pat dry. Season with salt and pepper and drizzle with oil. Place on the cooking grate. Cook 5 to 6 minutes, until the scallops are opaque but still moist in the center, turning once half-way through the cooking time.
Slice the foie gras 1/4-inch thick. Season with salt and pepper and place on the side of the cooking grate. Cook 1-1/2 minutes on each side. Set aside on a heated plate.
To serve: Place potato puree in a pastry bag and pipe into a soup bowl. Arrange scallops around the puree; place foie gras slices on top of the puree. Ladle hot Lobster Nage into the bowl.
