By chef Andrea De Galleani.
De Galleani serves this dish at “Dega” restaurant in Genoa.
2 scallops, cleansed from coral
100 gr boiled purple potatoes
1 slice of foie gras de canard (about 40g)
Santagata Extra virgin olive oil
Salt and pepper
250 ml fresh whole milk
80 ml fresh cream
For the potato cream: mix the purple boiled potatoes with 20ml of olive oil and 20ml of water to obtain a smooth cream. Season with salt and pepper. Keep warm.
Parmesan mousse: In a saucepan heat the milk with Parmesan, stirring until creamy. Strain through a sieve and leave to cool. Now add the cream and pour the mixture into a trap 1/2 liter. Charge with a gas cartridge and let stand in refrigerator for an hour.
Scallops: lay the scallops in a small bowl and season with extra virgin Olive Oil. Allow to marinate for half an hour.
Drain excess oil and roast scallops in a pan for 3 minutes per side and season them with a drop of cognac and smoked salt.
In a frying pan sear 2 minutes per side the foiegras (without adding fat !!) and season with a pinch of algae salt.
Spread the bottom of a dish with the cream of purple potatoes and arrange over the scallops, over them place the escalope of foie gras. Next the foam of Parmesan.