Seared Scallops, Foie Gras and Artichoke Cream from Fire: A World of Flavour by Christine Manfield

Ingredients

• 8 scallops, trimmed
• 2 teaspoons extra virgin olive oil
• ½ teaspoon sea salt
• 1 tablespoon chervil leaves
• 1 tablespoon Truffle Butter (see Essentials)
• 4 slices foie gras, 1 cm thick x 3 cm diameter (cut with a round pastry cutter)
• 1 g fresh black truffle, minced
• 25 ml Forum cabernet vinegar
• 25 ml verjuice
• 2 tablespoons hazelnuts, roasted and roughly chopped
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon truffle oil
• 25 ml hazelnut oil
• 80 ml extra virgin olive oil
• 4 globe artichokes, cleaned and trimmed
• ½ teaspoon freshly ground white pepper
• 30 ml extra virgin olive oil
• 80 g cooked globe artichoke hearts
• 2 teaspoons sea salt