Seared Diver Scallop with Hudson Valley Foie Gras and Blood Orange
Chef Ben Ford of Ford’s Filling Station – Los Angeles, CA
Adapted by

Yield: 4 Servings


    Blood Orange Reduction:
  • 6 blood oranges, zested and juiced
  • 1 cup extra-virgin olive oil
  • Salt and pepper

    Scallops and Foie Gras:
  • 6 U-10 scallops
  • 6 pieces foie gras, same size as the scallops
  • 2 ounces butter

    To Serve:
  • 2 ounces micro greens
  • 2 Tablespoons fleur de sel

For the Blood Orange Reduction:
Place the blood orange juice in a sauce pan and reduce by 2/3. Warm the blood orange zest with 2/3 cup olive oil for approximately 10 minutes. Remove the zest from oil and set aside to cool. Combine the remaining oil with the blood orange reduction and season to taste.

For the Scallops and Foie Gras:
Clean the scallops. Gently score the tops of the pieces of foie gras. Place both in the fridge. Melt butter in a pan until it begins to brown. Add scallops and sear. When the first side is caramelized, turn scallop over and caramelize the other side by tilting the pan and continuously spooning hot butter over the scallop. Set aside, and repeat the same procedure for the foie gras.

To Assemble and Serve:
Place the scallop on the center of the plate. Balance the foie gras on top of the scallop.
Toss the micro-greens with the cooked zest vinaigrette, and place to the side of the scallop and foie. Using a spoon, drizzle a small amount of the blood orange juice around the plate. Garnish the foie gras with a sprinkle of fleur de sel.


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   Published: September2006