Seared Foie Gras, Scallop Crema, House Made English Muffin & Quince Compote

This is an amuse that I did a while back but though that it was pretty cool. I will start with the scallop crema. This is a scallop infused cream soup that is made by pretty much boiling scallops in cream with a few herbs and some cloves. This is one of my all time favorite soups. I served it with the house made honey English muffin that I made and a small piece of seared foie. The compote is a cranberry compote that I pureed and then strained. Then I added a little bit a micro brunoised quince to it. I served the crema in a shot glass with a little sage oil. I really think that the scallop and the foie go well together. The sage also gives the crema a little burst of flavor as well. I really like this amuse.