1 Cut six escalopes of foie gras using a knife that you will pass under hot water with each cut, salt and pepper (white pepper). Keep chilled and ready.
2/ Prepare the scallops. Keep chilled.
3/ Cut the 180g (6.25 oz) of butter into small cubes. Put in the coldest part of your refrigerator.
4/ Prepare 10 to 15 cl (0.6 cup) of fish stock; it should have a slightly pronounced taste, do not hesitate to taste and add if necessary.
Preparation and plating approximately 15 min. Equipment: 2 pans (including one non-stick), oven preheated to 50/60° to heat the plates (which you will warm for about ten minutes before starting your recipe) and a small whisk.
Recipe :
1 Remove the foie and scallops from the refrigerator, heat both pans, keep the fish stock nearby, in the very hot non-stick pan, place the foie gras escalopes 1.30 min on each side, salt and pepper
2 At the same time in the other pan melt the 20g (0.7 oz) of butter with a tablespoon of oil to prevent it from browning, place the scallops 1 min on each side, do not forget to salt and pepper.
3 Remove the foie as soon as the cooking suits you and place it in a plate on absorbent paper, do the same for the scallops, reserve in the oven. 4- In the pan used for cooking the scallops, pour the stock, let reduce by half over fairly high heat, then add the 180g (6.25 oz) butter in small amounts while whisking, the sauce should be creamy, check the seasoning.
4 The plating must be quick, place in your hot plates following your inspiration the foie gras and scallops, coat everything with the sauce. It is important to have an idea from the start of how you will plate your dishes so as not to waste time, because this dish must be served very hot.
Do not hesitate
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