Try this Seared Day Boat Scallops with Foie Gras Morel Shumai recipe, or contribute your own.
Suggest a better descriptionIn 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 Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI
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Serving Size: 1 Serving (1142g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1046 | ||
Calories from Fat: 772 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.8g | 114 % | |
Saturated Fat 30.3g | 152 % | |
Monounsaturated Fat 33.6g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 2196.5mg | 676 % | |
Sodium 1032.8mg | 36 % | |
Potassium 717.9mg | 19 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.8g | ||
Protein 64.2g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1046
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