Executive Chef Dương Việt Anh of Hyatt Regency West Hanoi

Pan-seared foie gras is a luxurious and indulgent delicacy that has captivated the palates of food enthusiasts worldwide. This culinary masterpiece is made from the liver of a specially fattened goose, it is meticulously prepared and often served as a standalone dish or as an exquisite addition to gourmet creations. This divine delicacy offers a truly unforgettable gastronomic experience, making it a favourite among discerning diners and connoisseurs of fine cuisine.

Ingredients:

• 60g foie gras
• 45g scallops
• 1 piece of yellow orange
• 100g apple
• 100g avocado
• 10g herbs
• 60g Balsamic dressing
• 60g lime dressing
• Salt and pepper to taste
• Cooking oil
• Pumpkin purée

Pan-seared foie gras

Method:

• Clean the foie gras with water, then split the liver and proceed to filter out the blood vessels in the liver. Next, cut the foie gras into bite-sized pieces. Finally, marinate with a little salt, pepper
• Season scallops with a little salt, pepper
• Put the pan on the stove to heat and add 2 tablespoons of oil to the boil, then add the marinated foie gras. During the frying process, keep the heat at a moderate level, which will help the food to be cooked just right and not burn or have a fishy smell. Flip both sides to sauté to make sure the inside of the liver is cooked evenly, and the outside is a nice crispy golden colour.
• Do the same with scallops.
• Remove the flesh of the orange, keep the skin to make a small bowl of fruits, including apple, orange and avocado, then top with green herbs .

To serve:

• Place a slice of pan-seared foie gras on the side, and pan-seared scallops on another side, with fruit bowl in the centre.
• Serve with pumpkin purée and enjoy with balsamic vinegar and lemon zest.

You can enjoy the dish at the Market Café in the Hyatt Regency West Hanoi, 36 Lê Đức Thọ Street, Mỹ Đình 2 Ward, Nam Từ Liêm District, Hà Nội. Tel: +84 (024) 2230 1234. — VNS