1. First, I recommend that you lightly flour the scallops of raw foe gras on a plate with traditional flour. This yields a crispy exterior, which lends a nice contrast to the soft interior.
2.Over high heat, heat the grapeseed oil. When it's very hot, slide in the scallops of foie gras.
3. As soon as the scallops are golden and cooked, place a teaspoon of jelly in the center of each of 4 plates. Arrange the scallop on top. Serve with toasts and Champagne.
My advice: For those who wonder about deveining foie gras: It’s a shame to ruin a scallop just to remove the nerve, so I advise you to just remove the nerves from really large lobes.
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