Roasted Scallop Salad with Port-poached Figs and Apple Pear Salad
Enormous sea scallops are simply seared in olive oil, then served with an apple-pear salad spiked with orange
sections -- and a large slice of foie gras, which is presented bridged across the scallops over the salad.
Figs poached in port wine complement the flavors in the dish.
Ingredients
- Port-poached Figs
- Dried Black Figs - 16, whole
- Port Wine - 1 cup
- Balsamic Vinegar - 2 tablespoons
- Orange Juice - 2 tablespoons
- Honey - 2 tablespoons
- Sea Scallops - 8, jumbo, fresh
- Salt and freshly ground white pepper to taste
- Extra-Virgin Olive Oil - 1 tablespoon
- Apple-Pear-Fig Salad
- Granny Smith Apple - 1
- Pear - 1
- Oranges - 2
- Poached Figs (above)
- Walnut Oil - 1/4 cup
- Salt and freshly ground white pepper to taste
- Mixed Cress - 3 cups, such as watercress, peppercress, and upland cress
- Frisee Lettuce - 1 head, torn into bite-sized pieces
- Orange Zest - 1/4 orange
- Salt and freshly ground pepper
- Foie gras - 4 thick slices
- Salt and freshly ground pepper
- Aged Balsamic Vinegar - 2 tablespoons
Instructions
To prepare the figs: Trim the stems from the figs. In a medium saucepan over medium-high heat, combine the port, balsamic vinegar, orange juice, honey, and figs. Bring to a boil, reduce the heat to medium, cover, and cook for 30 minutes. Remove the cover and set aside off the heat.
To prepare the salad: Cut the apple and pear into wedges and slice very thin. Pare the oranges and cut the segments from the membrane; set the segments aside. Squeeze the remaining orange juice in the membrane portion over the apple and pear wedges to prevent browning. Remove the figs from the poaching liquid, reserving the liquid, and cut in half. Toss the apple, pear, and fig pieces together. Toss with walnut oil and season with salt and pepper.
To prepare the scallops: Season the scallops with salt and pepper. Place a heavy-bottomed skillet over medium heat and add the olive oil. When the oil is hot, place the scallops in the pan. Sear on each side for 2 to 3 minutes, depending on thickness. Set aside and keep warm.
To prepare the foie gras: Season the foie gras slices with salt and pepper. Heat a medium skillet over high heat and sear the foie gras for 30 seconds in the dry pan; turn and sear the other side until well browned. Remove from heat.
To serve: Mix the cress and frisee together and toss with the orange zest. Place a bed of greens on each serving plate. Top with the apple-pear-fig mixture. Place two scallops on each salad. Balance a slice of foie gras across each pair of scallops. Dot the plates with fig poaching liquid and balsamic vinegar. Garnish with reserved orange sections.
