Seared foie gras with Georges bank sea scallops, sweet potato puree, port wine jus
6 2oz slices foie gras, one inch thick
12 sea scallops
1 large sweet potato, peeled, and large dice
1/4 cup chicken stock
1 oz duck fat
1 cup port wine
1 cup veal stock
1 shallot minced
For the sweet potato
Place sweet potato in a small pot with chicken stock, and season with salt. Cover and cook until sweet potatoes and fork tender.
Puree sweet potato with duck fat, taking care to emulsify. Adjust seasoning and hold warm.
For the Jus
In a small sauce pot, reduce the port wine with peppercorns and shallots until thick.
Add veal stock and reduce to thicken, strain, season, and hold warm.
For the foie gras and scallops
In a screaming hot pan, add the cold foie gras, and cook for 60 seconds until caramelization has been achieved. Flip over, cook for 30 seconds, and hold warm.
In a separate hot saute pan, add a glug of olive oil. Sear the seasoned scallops for 2 mins on each side
Plate as shown, and enjoy with a light red wine.