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SCALLOPS, PARMESAN, FOIE GRAS

Wash and spin the assorted lettuce leaves. Set aside in a large salad bowl.  Mix 2 tablespoons of wine vinegar with 4 tablespoons of olive oil, in a sauce pan, season with salt and ground pepper. Warm up, take off the stove and add the washed and trimmed white parts of the scallops. Macerate for 4 to 5 minutes. Remove the scallops and mix them, and the sauce in the salad. In a non-stick frying pan, quickly cook the slices of fresh foie gras, turning over once, then add the scallop corals. Divide the mixed lettuce leaves, the scallops and foie gras onto individual plates, sprinkle with Parmesan shavings. Serve immediatly, still warm.
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18 scallops:
7 oz fresh foie gras
assortment small mixed lettuces
5 1/4 oz Parmesan
wine vinegar
olive oil
salt, pepper
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20
mn
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3
mn
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This dish being fairly expensive you might reduce the number of scallops.
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Fish
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Meursault
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