Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 oz Julienned chicken breast
- 1 ts White truffle oil
- 12 oz B grade Hudson Valley foie
- 1 tb Finely chopped chives
- 1/2 c Chopped morels
- 1 sm Bag fresh soy beans;
- 1 50 thin; round wonton
- ; wrappers
- 4 Large; U8 day boat
- ; scallops
CARAMELIZED SHALLOT BROTH
Preparation
In a food processor, puree into a mousse the chicken, eggs, cream and truffle oil. Add a very little bit of ice to keep the temperature cold. Then add the foie gras and puree until very smooth. Transfer the mousse to a chilled and ice Bain Marie stainless steel bowl and fold in the chives and morels. Make shumai with thin wonton wrappers. Garnish with endanames and steam for 8 minutes. CARAMELIZED SHALLOT BROTH: Caramelize shallots with the oil until golden brown. Deglaze with wine and reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent. In a hot pan, sear scallops until golden brown then flip and roast in a 400 degree oven for 5 minutes or until medium rare inside. Place scallop in the middle of a soup plate and surround with shumai. Ladle in broth with the shallots. Garnish with shiitake chips and drizzle a little truffle oil. Yield: 4 portions Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI Converted by MM_Buster v2.0l.
