These gourmet scallop appetizers are the perfect starter for a dinner party. Sea scallops are marinated in Grand Marnier® and topped with seared fois gras and orange marmalade.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
196 Calories
Recipe Instructions
Step 1
Rinse scallops and pat dry with paper towel. Pour all but 1 tablespoon Grand Marnier® into a glass or ceramic bowl and add scallops; marinate for 1 hour. Reserve remaining 1 tablespoon Grand Marnier®.
Step 2
Drain scallops and pat with paper towels until very dry. Let rest at least 15 minutes. Sprinkle with salt and pepper on both sides. Sprinkle fois gras slice with salt and pepper on both sides.
Step 3
Combine Seville orange marmalade and reserved Grand Marnier® in a small nonstick pot over very low heat until marmalade has thickened and has the consistency of chutney, 5 to 10 minutes.
Step 4
Melt butter in a nonstick skillet over medium-high heat until it sizzles. Add scallops and pan-fry until well caramelized, 1 to 2 minutes. Flip scallops and pan-fry for 1 more minute. Remove from heat and transfer to a serving plate.
Step 5
Meanwhile, quickly sear fois gras in a small nonstick saucepan over medium-high heat on both sides, about 30 to 40 seconds per side; do not overcook! Remove from heat and transfer to a small plate. Cut into 6 equal pieces with a sharp knife.
Step 6
To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.
Ingredients
6 large sea scallops
sea salt and freshly ground black pepper, to taste
6 sprigs watercress, rinsed and dried
0.25 cup brandy-based orange liqueur (such as Grand Marnier®)
2.5 ounces finely textured pate (such as foie gras), sliced
0.25 cup Seville orange marmalade, or more to taste
