The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

LoulayLuc

Diver Sea Scallops with Beets, Foie Gras, and Aged Balsamic Vinegar

Serves 4

This recipe only contains a few ingredients but there is a serious WOW-factor with the luxurious use of foie gras and the meaty scallops. Make sure you select the best quality and freshest ingredients you can find.

This recipe originally appeared in the cookbook, Rover’s Recipes from Seattle’s The Chef In The Hat by Thierry Rautureau and co-authored by Cynthia Nims.


Ingredients

¾ pound small red beets, scrubbed

2 tablespoons olive oil

Sea Salt

½ pound large dry-packed sea scallops

4 slices foie gras (1 ½ to 2 ounces each)

 

Garnish

Aged balsamic vinegar

Extra Virgin olive oil

Beet Oil (recipe to follow)

Minced fresh chives

 

Procedure

Put the beets in a small saucepan of cold salted water and bring to a boil over high heat. Decrease the heat to medium and simmer until the beets are tender, about 1 ¼ hours. The beets should be fully covered with water as they cook; if needed, add more hot water. Drain the beets well and set aside until cool enough to handle. Trim the beets and slip off the skins, then cut the beets into ¼-inch-thick wedges.

Heat a skillet over medium heat, then add 1 tablespoon of olive oil to the pan. Add the beets and a pinch of salt and cook, tossing gently, until warmed through, 3 to 5 minutes.

Heat both a large and a medium skillet over high heat. Season the scallops with salt. Score the foie gras slices with the tip of a knife in a diamond pattern and season with salt. Add the remaining 1 tablespoon of oil to the large skillet, then add the scallops and sear until nicely browned but still opaque in the center, about 1 minute total. Meanwhile, add the foie gras slices to the hot, dry medium skillet and sear until well browned but still tender in the center, about 30 seconds per side.

To serve, arrange the beet wedges in a small pile to one side of center on warm plates. Halve each scallop horizontally and arrange over the beets, slightly overlapping them. Top the scallops with the foie gras. Drizzle the balsamic vinegar, extra virgin olive oil, and beet oil (LINK) around the beets and sprinkle minced chives over the foie gras.

 

Beet Oil

Makes about 1 cup

Ingredients

½ pound beets, scrubbed, or carrots, scrubbed

1 cup olive oil

Procedure

Put the beets or carrots in a sauce pan of cold salted water and bring to a boil over high heat. Decrease the heat to medium and simmer until the vegetables are tender, about 1 ¼ hours for beets, 25 minutes for carrots. When cooked, drain the beets or carrots well and let cool until easy to handle. Slip off the skins, trim the vegetables, and coarsely chop. Puree the beets or carrots with the oil in a blender until smooth, 3 to 5 minutes. Drain the oil through a fine mesh sieve lined with cheesecloth into a bowl, letting the oil drain through slowly and naturally) it will take about 2 hours; don’t press on the solids). Transfer the oil to a clean squeeze bottle or other sealed container and refrigerate for up to 2 weeks.

 

Copyright Thierry Rautureau 2005