Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto

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Ingredients

  • 2 tablespoons olive oil
  • 2 large scallops
  • Kosher salt and freshly ground black pepper
  • 2 (7-ounce) pieces cleaned foie gras, chilled
  • 1 shallot, minced
  • 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 1 cup demi-glace*
  • 1 1/2 ounces baby mizuna**
  • 1 tablespoon vino cotto
  • *Cook's Note: Demi-glace can be found in the frozen food section of gourmet stores.
  • **Cook's Note: Mizuna is a green. It is available seasonally at specialty produce stores.

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