Panache of Roasted Scallops and Foie Gras, Sauce Sauternes
Ian McNaught, Head Chef at luxury country house hotel, Roman Camp Country House, is a Masterchef of Great Britain and was one of the youngest chefs in Scotland to receive 3 AA Rosettes in 1999. He makes the most of the seasonal produce available locally in creative dishes that have made him renowned throughout the region, and Roman Camp is now one of the best restaurants in Central Scotland.
For more info visit www.romancamphotel.co.uk
 Serves 4
Ingredients
- 6 x XL Diver Caught Scallops
- 4 x 50g Escalopes of Foie Gras
- 6 x Baby Beetroot Cooked and Peeled
- 12 x Baby Leeks, Blanched
- 1 x Courgette Finely diced
- 200g Small rocket leaves
- 50g Butter
- 5 x Tablespoon Chicken Stock
Fig & Mango Chutney
- 50g Butter
- 2 x Shallots Diced
- 10 x Dried Figs
- 50ml Apple Juice
- 15ml Balsamic Vinegar
- 15ml Sherry Vinegar
- 1 tsp Dijon Mustard
- 1 Clove Crushed Garlic
- 50g Raisins
- 60g Caster Sugar
Sauce Sauternes
- 2 x Shallots finely sliced
- 4 x Button Mushrooms, finely sliced
- 50g Unsalted Butter
- 150ml Sauternes
- 100 ml Chicken Stock
- 100ml Scallop Stock
- 150 ml Double Cream
Method
For the Chutney
Melt butter in a pan, add diced shallot and cook for 2 minutes without colour.
Add the other ingredients except the sugar and cook slowly until all the moisture has gone, transfer mix to a robot coupe, add the sugar and puree, check seasoning and set aside.
For the Sauce
Sweat shallots and mushrooms in 50g butter until softened without colour, add sauternes and bring to the boil reduce by half.
Add chicken stock and bring to the boil, reduce by half again, add scallop stock, bring to the boil and reduce by half.
Add the double cream and bring to the boil and simmer for 5 minutes, season, pass through sieve into a clean pan.
To Serve
Cut the baby beetroot in half, season, warm up in a knob of butter and 1 tablespoon chicken stock. Cut baby leeks into 4, season; warm up in a knob of butter and 2 tablespoons of chicken stock.
Melt a knob of butter and add 2 tablespoon chicken stock, add diced courgette and rocket leaves, cook and season.
Cut Scallops in half, heat up 2 non-stick pans, season scallops and cook for about 30 seconds each side, depending on the thickness.
Season and cook the Foie Gras on both sides, keeping it nice and pink in the middle. Gently warm sauternes sauce and chutney.
To Dress
On 4 heated plates, place 3 scallops overlapping on one side, criss-cross 6 pieces of baby leek down the centre of the plate, place the rocket and courgette diced and baby beetroot by the other side of the leeks, top with the Foie Gras and a quenelle of chutney, pour sauce around and serve.
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