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 of water or stock, cover and remove from heat.

4- Your braised sucrine is cooked, taste and adjust seasoning, in the pan where your cracklings are add your scallops and their rendered juice, heat for just 1 minute on the heat.
Plating
On well-heated plates make 4 small mounds of creamed sucrine, place a scallop on each one which you will top with a little duck cracklings, then add the rendered juice around.
Sucrine is a small lettuce (7 to 8 cm) that looks like a very tightly closed lettuce, it is ideal among other things for making braised lettuce hearts.
Cracklings are the small pieces that remain in the strainer when preparing your duck, goose or pork confit, you can buy them already prepared or make them yourself by melting the fat from your duck breast cut into strips until they are like grilled.