For the dressing
200 ml muscat wine
150 grams unsalted butter
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil
For the salad
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled
To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.
Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
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Sear the scallops on both sides in hot oil and butter.
In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.
courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK