Scallops, purple potato, foie gras and parmesan cheese - Santagata 1907
Scallops, purple potato, foie gras and parmesan cheese

Scallops, purple potato, foie gras and parmesan cheese

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
250g Parmesan
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.

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