Roasted Scallops With Foie Vinaigrette

Serves: 4
Total Calories: 92


1/2 (3-ounce) package liver paté (recommend pâté de foie gras)
2 tablespoons aged balsamic vinegar
2 tablespoons orange juice
2 tablespoons (plus a little more) extra-virgin olive oil
1/2 teaspoon minced garlic, fresh or jarred organic
1/2 teaspoon minced ginger, fresh or jarred
salt and ground black pepper to taste
16 large wild-caught sea scallops, about 1 1/4 pounds


Heat the oven to 500°F. Place a large iron skillet or other heavy pan in the oven to heat for at least 10 minutes.

Puree the pâté, vinegar, orange juice, 2 tablespoons oil, garlic, ginger, salt, and pepper in a food processor or blender set aside.

Remove any firm strips from the short edge of the scallops, and pat dry with paper towels. Season with salt and pepper. Remove the hot pan from the oven (use a thick pot holder), and coat the bottom with a little olive oil. Place the scallops, flat-sides down, in the pan, leaving as much space as possible between them. Roast for 2 to 3 minutes turn and roast for 2 minutes more.

Serve 4 scallops per person top each with a spoonful of the pâté mixture.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 92
Calories from Fat: 83

This Roasted Scallops With Foie Vinaigrette recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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