DUCK FOIE GRAS SCALLOP WITH GRILLED ''SOBAOS'', COCONUT AND VIOLET JAM
Sergio Sierra
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.imperia.es.
Cooking tools:
- Grill pan
- Kitchen scale
- Saucepan
- Skillet
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Paper towel
- Plate
- Stove
Ingredients
- 6 fresh Duck Foie gras Scallops
- 6 "sobaos"
- 1 jar of jam of violets
- Maldon salt
- Chives
- 150 cc coconut milk
- 150 g of cream
- 30 g sugar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
ENTIER OF DUCK FOIE GRAS WITH WARM CORED DUCK HAM SALAD, SPINACH AND NUTS
imperia.es
Duck foie gras escalope with mango and watercress
socilink.com
Duck Foie Gras – ShopEuraco
shop.euraco.com.sg
Pan-seared foie gras escalope, reduced duck jus, and spring vegetables - Rougié
rougie.com
Pan-seared foie gras escalope, reduced duck jus and spring vegetables - Rougié
rougie.com
Recipe Pan-seared Scallops with Foie Gras
frije.com
Seared foie gras with foie gras soup dumplings Recipe | Food Network UK
foodnetwork.co.uk
Seared Scallops, Foie Gras and Artichoke Cream from Fire: A World of Flavour by Christine Manfield
app.ckbk.com