Foie gras emulsion, scallop roasted in its shell, dried magret & baby girolles
INGREDIENTS for 4 people:
4 extra-large scallops attached to their shells
16 dried magret slices
1 dessertspoonful solid duck fat
210 g chicken stock (reduced salt)
100 g cream
35 g butter
50 g part-cooked foie gras
150 g fresh baby girolles
Grains of paradise
A few borage flowers
Open and trim the scallops, leaving them attached to their shells, and clean thoroughly.
Trim and clean the girolles.
Sauté them with 20 g of butter. Set aside in a warm place.
Prepare the foie gras “fleurette”:
Reduce the chicken stock by half (check the level of salt).
Add the cream and cook for 5 minutes.
Mix with the remaining butter and the chilled foie gras.
Season with grains of paradise and add salt if needed.
Season the scallops with salt and Espelette pepper.
Add a knob of fat to each of them.
Bake for 3/5 minutes in the oven at 180 °C.
Arrange the girolles and dried magret slices on the scallops.
Using a hand blender, whisk the foie gras “fleurette” into an emulsion, and pour over the scallops.
Decorate with a few borage flowers.
Serve the scallops straight away on a bed of coarse salt to hold them steady.