Saint Jacques Rossini

Ingredients (for four people) :

• 12 scallops
• 400g fresh foie gras
• 20g of truffle chips in a jar
• 25 cl of veal stock
• 115g of soft butter
• Flower of salt
• Olive oil
• 1 tablespoon of Barolo vinegar

Preparation:

1. Reduce the veal stock by half with the oil from the truffle jar in a saucepan.
2. Add the broken truffles to the mixture and 100g of butter. Season with salt and pepper. Whisk and keep warm.
3. Cut 4 escalopes of foie gras . Season them with fleur de sel and pepper. Sear them for one minute on each side in a frying pan.
4. In another pan, brown your scallops in a tablespoon of olive oil and the remaining butter.
5.Divide the foie gras and scallops between 4 plates.
6.Whisk the reserved sauce, add the vinegar and spread it over the plates.

Enjoy!