Archive for October 8th, 2011

Grilled Scallops With Foie Gras Cream - BBQ And Grilling Recipes

Grilled Scallops With Foie Gras Cream 2 - BBQ And Grilling Recipes

Foie gras, the liver of a force-fed bird (or the pâté made from it), is so saturated with fat that it might as well be butter. The super-rich, utterly sophisticated sauce that tops these grilled scallops imagines that it is, using the pâté as the base for a riff on butter sauce. It sounds complex, but it really isn’t. All of the sauce ingredients are simply whipped together in a food processor.

TIMING
Prep: 10 minutes
Grill: 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Long-handled tongs.

GETTING CREATIVE
– This very special sauce can be used to add a touch of luxury to almost anything. Try it on grilled shrimp, an herb-brined chicken breast, or a mignonette-marinated veal chop..

THE GRILL
Gas: Direct heat, high (500°F)
Clean, oiled grate
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill screen
About 3 ounces (½ package) pâté de foie gras or other liver pâté
2 tablespoons aged balsamic vinegar
2 tablespoons orange juice
2 tablespoons extra-virgin olive oil, plus more for coating scallops
½ teaspoon minced garlic, fresh or jarred organic
½ teaspoon minced peeled gingerroot, fresh or jarred
¼ teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
1¼ pounds large, wild-caught sea scallops (about 16 scallops).

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Purée the pâté, vinegar, orange juice, 2 tablespoons olive oil, garlic, ginger, ¼ teaspoon salt, and 1/8 teaspoon pepper in a food processor or blender; set aside.
3. Coat the scallops with a little olive oil and season liberally with salt and pepper. Grill the scallops on the screen, uncovered, until they are lightly browned and feel springy to the touch, about 6 minutes, turning halfway through.
4. Top each scallop with a small dollop of the foie gras cream, and serve.

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