Grand Marnier® Scallops Appetizer with Fois Gras

Name: Grand Marnier® Scallops Appetizer with Fois Gras
Total time: 105
Yield: 6
Ingredients: 6 large sea scallops; ¼ cup brandy-based orange liqueur (such as Grand Marnier®); 2 ½ ounces finely textured pate (such as foie gras), sliced; sea salt and freshly ground black pepper, to taste; ¼ cup Seville orange marmalade, or more to taste; 1 ½ tablespoons unsalted butter; 6 sprigs watercress, rinsed and dried

Recipe by Linda Loves Food from allrecipes.com

Dinner,Appetizer 2 Hr. 45 Mins.

Ingredients

6 servings

•

6 large sea scallops
•

¼ cup brandy-based orange liqueur (such as Grand Marnier®)
•

2 ½ ounces finely textured pate (such as foie gras), sliced
•

sea salt and freshly ground black pepper, to taste

•

¼ cup Seville orange marmalade, or more to taste
•

1 ½ tablespoons unsalted butter
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6 sprigs watercress, rinsed and dried

Instructions

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®.
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.
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.
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.
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.
To assemble, top each scallop with a slice of fois gras, 1/2 teaspoon marmalade, and a sprig of watercress.