Food Network Recipe
Seared sea scallops with exotic mushrooms, potato mousseline, foie gras butter, and truffle vinaigrette. A luxurious culinary experience!
Ingredients
- 4 ounces fresh foie gras
- 1/2 pound butter
- 2 tablespoons olive oil
- 3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces
- 1/2 pound peeled Yukon Gold potatoes, quartered
- 2 tablespoons milk, warm
- 12 large sea scallops
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