Foie Gras, Roasted Carrots and Scallops with a sweet wine butter sauce


I saw this dish in its original form in Pierre Koffmann’s book from his days at La Tante Claire, a famous three Michelin star restaurant in Chelsea. I decided to try imparting a roasted flavour into the dish as it all sounded a bit sweet. Koffmann uses Sauternes in his sauce but the recent emergence of Botrytis Semillon gave me the urge to try something different. Feel free to use your own favourite white dessert wine.

Serves 2
  1. 2 Slices Raw Foie Gras fresh or frozen
  2. 8 Small carrots, peeled
  3. 6 Large scallops, shelled and coral removed
  4. 75g Unsalted butter
  5. 100ml Sweet dessert wine, such as Botrytis Semillon
  6. Olive oil
  1. Bring a saucepan of water to the boil and add a pinch of salt. Add the carrots and boil for 7-10 minutes or until the carrots can be pierced with the point of a knife with no resistance. Drain the carrots of the water.
  2. Add 2 tbsp of Olive oil to a non-stick pan and set over a high heat. Add the carrots and colour in the pan until golden. Remove from the pan onto a tray and keep warm in a low oven. Drain the oil from the pan and set over a high heat.
  3. Add the foie gras to the pan used to colour the carrots and fry for 1-2 minutes each side, depending on the thickness of the slices. Once coloured place the pan into the low oven to keep warm.
  4. Add 25ml of the wine to a saucepan and set over a high heat. Reduce the wine until almost no liquid remains and then add the rest. Reduce again by half then whisk in the butter a little at a time until the sauce thickens. Keep warm over a low heat whisking from time to time.
  5. In a non-stick frying pan set over a high heat, add a tablespoon of olive oil and once hot, add the scallops. Fry the scallops for 1-2 minutes each side until golden.
  6. To plate, drain the foie gras of its fat and lay a slice onto the plate, garnish with the carrots and scallops and drizzle over the sauce.
Artisan Traveller


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