Scallops on a bed of gingerbread with foie gras sauce - Nest in Normandy Dieppe

Scallops on a bed of gingerbread with foie gras sauce

Ingredients: Yields 4 servings

From the fishmonger’s:

12 scallops

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

salt, pepper

  • 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.