Scallop Sashimi with foie gras racks

A recipe from Daniel Chambon
Total time: 35 min.
Preparation: 30 min.
Cooking time: 5 min.
Difficulty: Easy
Quantity: 4

Ingredients
 
  • Palmex whole duck foie gras: 100g / 3,5oz
  • Scallops :10 pieces
  • Broad beans: 500g / 17,6oz (1lb)
  • Shallots :1 piece
  • Poultry stock :1 liter
  • Palmex duck fat: 20g / 0,7oz
  • Cream: 10 cl / 0,5 cup
  • Salt, pepper, chives :Sufficiently
   
Preparation
 
  • Brown the chives in a little of duck fat, add the beans and let cook 'à l'étuvée' (slow cooking in a tightly covered casserole with very little fat).

  • Add the poultry stock and let cook.

  • Mix it and add a little bit of cream. Keep it warm.

  • Take away the coral and cut the scallops in cubes; as well as the foie gras.

  • Mix in a bowl the cubes of scallops and those of foie gras. Make small balls with this mixture and with the help of a cellophane paper.
   
Advise
  Put a ball in the center of a warm plate and pour the cream of warm beans around. Scatter the scallops with a little bit of chives.