Name: Seared Scallops and Foie Gras with Ice Cider Sauce and Green Apple
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 12 large scallops, patted dry; 2 tbsp (30 ml) olive oil; 1/4 cup (60 ml) ice cider (see note); 6 small slices foie gras, about 1 oz (30 g) each; 6 cups (140 g) fresh baby spinach; 1/2 green apple, cored, julienned and lightly drizzled with lemon juice; 1/2 celery stalk, julienned

Note from Ricardo

Some ice ciders are available in 50 ml bottles, perfect for this recipe. The ice cider can be replaced with apple juice.

You can use the foie gras cooking fat to wilt the spinach only if it hasn’t been burnt.

Seared Scallops and Foie Gras with Ice Cider Sauce and Green Apple

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Note from Ricardo

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