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Add a photoServings: 4
Ingredients
- 4 escalopes of raw foie gras (duck or possibly goose, whichever you prefer)
- 1 glass of Muscat de Frontignan
- 12 large scallops in their shells
- Juice of 1 lemon
- Celery leaves
- Prunes
Directions
- Soak the foie gras in the Muscat de Frontignan for 30 min
- Brown each side of the foie gras for 45 seconds in a very warm pan
- Replace with the prunes and then the scallops
- Deglaze the pan with lemon juice
- Serve 1 slice of foie gras with 1 piece of prune on top. Place 3 scallops around the foie gras and put the celery leaves between the shells
- Sprinkle with the cooking juices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 152mg | 6% |
| Potassium 330mg | 9% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.99g | 1% |
| Protein 15.21g | 24% |
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