1. Cut the scallops a bit thick, roll in flour, and cook in a very hot sauté pan.
2. Color them well on both sides to form a little crust. This should take just a few minutes.
3. Drain on paper town and finish the cooking 2 minutes in a hot oven (450F/230C)
4. Saute the quince in truffled grapeseed oil and place on a plate around the foie gras.
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 larger nerves. |
