top of page

Scallop "Rossini"


  • Smoked Scallops

  • Foie Gras cream Sauce

  • Pickled Foie gras

  • Dashi broth


Smoked Scallops

Yield: 1 portion


  • 6 U-10 Sea scallops

  • 2 cups Applewood chips, soaked




Place the scallops on a perforated pan. Ignite the woodchips in another pan and remove from the heat when smoking. Place the scallop pan over the smoke and cover with foil. Smoke for 20 minutes, being careful to ensure the scallops remain rare.


Foie Gras Cream Sauce

Yield: 2 cups



  • 1 lobe grade A foie gras

  • ½ cup yuzu juice

  • 4 oz ginger, juiced in a juicer

  • 1 cup soy sauce

  • ½ cup mirin

  • ½ cup sake

  • 1 cup heavy cream

  • 1 cup Sauternes wine

  • Kosher salt




Allow the foie to temper until soft to touch. Separate the foie gras into 2 large chambers. Use a paring knife to remove the large vein networks. Dice six perfect cubes out of the foie gras, set those aside. Pass the remaining foie pieces through a tamis, and place in a mixing bowl. Whisk together the yuzu, soy, ginger juice, mirin, and sake and pour over the foie to marinade for 30 minutes. Warm the cream in a saucepot. In another saucepot, reduce the Sauternes by half. Drain the foie gras and save the marinade for later in the recipe. Place the marinated foie in a blender with the hot cream and Sauternes reduction and blend until smooth. Taste for seasoning and keep warm for plating.


Pickled Foie cubes

Yield: 1 portion



  • 6 cubes foie gras (diced previously in this recipe)

  • Foie gras marinade (also from earlier in this recipe)




Place foie cubes in a shallow dish with the marinade. Use a torch to brulée the top of the foie, also torching the marinade simultaneously to create a glaze effect. Use the broiler or sear the foie in a hot pan in lieu of a torch.



Yield: 2 cups



  • 1 # Kelp seaweed

  • 1 oz ginger, sliced

  • 1 stalk lemongrass, crushed

  • 1 # bonito flakes




Submerge the kelp in 3 cups of water with the ginger and lemongrass. Heat the liquid to a simmer and cook for 35 minutes. Strain the dashi and steep with the bonito flakes for 10 minutes. Strain and set aside.




Heat canola oil in a sauté pan and sear the scallops on the presentation side over medium heat to create a crust. Reduce ½ cup of the dashi with ¼ cup of the marinade to a glaze. Remove the oil from the scallop pan, pour in the dashi glaze, flip the scallops, and very quickly baste the top. Transfer the scallop onto a paper towel. Use a ring mold in the center of the plate to fill halfway with the foie gras cream sauce. Arrange the foie gras cubes and scallops around the sauce and finish with dashi broth.

bottom of page