Seared Sea Scallops with Exotic Mushrooms Potato Mousseline Foie Gras Butter and Truffle Vinaigrette

Ingredients

• 4 ounces fresh foie gras
• 1/2 pound butter
• 2 tablespoons olive oil
• 3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces
• 1/2 pound peeled Yukon Gold potatoes, quartered
• 2 tablespoons milk, warm
• 2 tablespoons chopped parsley
• 1 teaspoon lemon zest
• 1 teaspoon chopped garlic
• 12 large sea scallops
• 1 can truffle juice (14 ounces)
• 1 can truffle peelings (5 ounces)
• One 8-ounce bottle truffle oil
• 1 cup Ruby Port
• 2 cups extra virgin olive oil
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon sherry vinegar

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