DUCK FOIE GRAS SCALLOP WITH GRILLED "SOBAOS", COCONUT AND VIOLET JAM

Sergio Sierra

Chef
  • Sergio Sierra

INGREDIENTS (4 people)

- 6 fresh Duck Foie gras Scallops Imperia

- 6 "sobaos"

- 1 jar of jam of violets

- Maldon salt

- Chives

CREMA DE COCO:

- 150 cc coconut milk

- 150 g of cream

- 30 g sugar

 

PREPARATION

Add salt and pepper to the Fresh Duck Foie Gras scallops and then, slightly fry it in a very hot pan. Then deposit them on a paper towel in order to remove the fat excess.

 

PRESENTATION

Place the sobao and violet jam. Second, place the scallop of Duck Foie Gras on top so it contrasts with the rest. At one end of the scallop, add a tablespoon of coconut cream. If desired, you can decorate with Maldon salt flakes and aromatic herbs, such as chives.