Scallops on a bed of foie gras with ceps
By fabienne
Ingredients
- 1 large cep mushroom
- 1 scallop with its coral
- a slice of foie gras
- 1 small shallot
- 2 tblsp of olive oil
- Maldon sea salt
- freshly ground black pepper
- 1 tbsp fresh low fat creme fraiche
- a sheet of brick pastry or filo pastry (optional)
Details
servings 1
Level of difficulty Easy
Preparation time 30mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Clean the cep mushroom with a cloth. Cut it into slices. Keep back a whole slice and slice the rest in mirepoix.
Step 2
Trim the c=scallop, leaving the coral. Wipe it thoroughly.
Step 3
Heat the oil in a frying pan and fry the mushroom slice on both sides. Keep it warm.
Step 4
Fry the very finely chopped shallot. Then add the mirepoix of mushrooms. Salt and pepper. Remove half the mixture and keep warm.
Step 5
Add the coral from the scallop and add the creme fraiche. Mash coarsely with a fork. Set aside.
Step 6
Fry the slice of foie gras over high heat. Season with sea salt and black pepper.
Step 7
While garnishing the plate, fry the scallop over high heat, quickly, on both sides (it should stay raw in the centre).
Step 8
Place the scallop on the foie gras. Garnish (optional) with a spiral of filo pastry and a sprig of chives.
Step 9
Drizzle the mushroom coral sauce around and garnish with the slice of mushroom.
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