Grand Marnier® Scallops Appetizer with Fois Gras

Prepare the Scallop Marinade: Rinse the scallops under cold water and pat them completely dry with paper towels. In a glass bowl, combine 3 tablespoons of Grand Marnier®. Add the scallops, ensuring they are fully coated. Marinate in the refrigerator for 1 hour. (1 hour)

Prepare the Scallops and Foie Gras: Remove scallops from the marinade and pat completely dry with paper towels; discard marinade. Allow the scallops to rest on a plate, uncovered, for at least 15 minutes to ensure a good sear. Season both sides of the scallops and foie gras slices generously with sea salt and freshly ground black pepper.

Prepare the Marmalade Glaze: In a small, heavy-bottomed saucepan over low heat, combine the Seville orange marmalade with the remaining 1 tablespoon of Grand Marnier®. Stir constantly until the marmalade has thickened and reduced to a glossy, chutney-like consistency, approximately 5-10 minutes. Keep warm. (5-10 minutes)

Sear the Scallops: Heat the butter in a large, non-stick skillet over medium-high heat until it is melted and just begins to sizzle. Carefully place the scallops in the hot skillet, ensuring not to overcrowd the pan. Sear for 1-2 minutes, until a deep golden-brown crust forms. Flip the scallops and sear for an additional minute, until just cooked through. Remove from the skillet and transfer to a serving platter. (3-4 minutes)

Sear the Foie Gras: In the same skillet (or a smaller one if preferred), quickly sear the foie gras slices over medium-high heat for about 30-40 seconds per side, until lightly browned but still slightly soft in the center. Be careful not to overcook the foie gras, as it will melt. Remove from the skillet and transfer to a cutting board. Using a sharp knife, cut each slice into 6 equal pieces. (2-3 minutes)

Assemble the Appetizer: Top each seared scallop with a piece of seared foie gras, followed by a generous 1/2 teaspoon of the marmalade glaze. Garnish each scallop with a sprig of fresh watercress.

Serve Immediately: Serve the Grand Marnier Scallops Appetizer with Fois Gras immediately to enjoy the contrast of warm and cool, and the perfect sear on both the scallop and foie gras.