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Scallops, chorizo-foie gras

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.

Cooking Instructions: Pfanne
Ready in 15 minutes
Difficulty
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.