Back to the list

Scallops with foie gras and a peach salsa

4 people
  • 4 sea scallops
  • 2 slices raw foie gras, 40 g each
  • Salt and ground pepper

Peach salsa:

  • 1 peach
  • 1 green onion
  • 1/2 red pepper
  • 1/2 courgette
  • 10 cl olive oil

Prepare the peach salsa: Wash and dice all the ingredients. Place in a salad bowl with olive oil, salt and pepper. Cover and refrigerate.

Before serving, pan-fry the scallops and foie gras without adding any fat. Split the scallops in half and slide half of a foie gras escalope inside.

How to serve

Serve with the peach salsa.