Scallops, chorizo-foie gras
The Escal’s scallops MSC, a product of choice for your holiday season! Associate with chorizo and Foie gras, the scallops compose an original festive, tasty and melting appetizer.
Easy
Ingredients
For 4 Persons
400g of scallops
16 thin slices of chorizo (cular Ibérique)
150g of raw, very cold Foie gras
50g of lamb’s lettuce
20g of butter
1 teaspoon of allspice
Salt
Pepper
Cooking Instructions:
1. Rinse the scallops under cold water and let defrost for 1 hour in room temperature
2. In a hot frying pan, brown the chorizo slices without drying them too much, sponge the excess of fats and drop the slices in a plate.
3. In the same pan, add the butter, then the scallops slightly season with salt, pepper and the allspices. Brown the surface, return and let cook each side for a minute over medium heat.
4. Drop the scallops on the chorizo, garnish with Foie gras shavings, and spread the lamb’s lettuce as decoration. Serve quickly.
