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Scallops on a bed of foie gras with ceps

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Rate this recipe 3.4/5 (129 Votes)

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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