Scallops on a bed of gingerbread with foie gras sauce
Ingredients: Yields 4 servings
From the fishmonger’s:
From the cheesemarket:
30g semi-salted butter
15cl low-fat crème fraiche
From the grocery store:
150g block of foie gras
4 thin slices of gingerbread
From your larder:
150ml chicken stock
- Heat 150ml of stock. Cut the foie gras into cubes and, with a whisk, add them to the stock on a low heat. When the foie gras has melted completely, blend with a hand blender. Add the cream, mix well and reduce on a very low heat.
- Fry the gingerbread slices in a little butter. When they are cooked, set aside in a tepid oven.
- Melt a knob of butter in the frying pan and cook the scallops for 1 minute on each side. Season.
- Place the gingerbread slices on warm plates and arrange the scallops on top. Serve the sauce separately or spoon it over the scallops.