INGREDIENTS (4 people)
- Supreme duck Foie gras (fresh)
- 16 green asparagus tips
- Vegetables: courgette, turnip, carrot and pumpkin
- 50 g of Pedro Ximenez caramel
- Vinegar, Maldon salt, fresh chives and black pepper
First, peel the asparagus with a length of 5 cm and do dices with the rest of the vegetables. Boil in salt water for 3 minutes, and quickly refresh in ice water and salt. Then in a hot pan, fry the scallops for 2 minutes on each side over high heat for not to lose too much fat.
Serve quickly on a hot plate, with the vegetables, previously sautéed with a spoon of grease released from the liver and add the caramel. Sprinkle with Maldon salt, the fresh chives previously chopped and black pepper. You can also add salt and black pepper to raw scallops, roll in flour and then fry in a pan.