Recipe: Pan-seared scallops and duck cracklings

1 Finely slice your well-washed sucrines, heat your cream in a saucepan then pour (braise)
your sliced lettuce, salt, then add your ginger cubes, cover and let simmer gently for 10 minutes.

2 In a large pan heat your olive oil, when it is very hot, place your scallop meats, salt, pepper, cook 30 seconds on each side, then remove from heat and transfer your roasted scallops to a plate.

3 Put your pan back on the heat then in this scallop fat pour your cracklings, sauté them for 2 minutes, pepper well, pour 5 cl (1.7 fl oz) of water or stock, cover and remove from heat.