Seared sea scallops, fried foie gras and gnocchi recipe by Refletts Pierre Gagnaire. Fine Dining

Seared sea scallops, pan fried foie gras and green lentil gnocchi recipe by Refletts Pierre Gagnaire. French Fine Dining. For recipe please press more... Videographer Max Poriechkin http://photoindubai.com Ingredients for the gnocchi: -200g of green lentil -500g of mineral water -30g of grated parmesan cheese -3 eggs yolk -15g of corn flour -60g of wheat flour -7g of salt - Aromatic garnish (garlic, thyme, bay leaf) Others products: -12 pieces of fresh scallops -2 slices of raw duck liver (foie gras) -Chives - Red chard leaves Progression: Bring to boil the lentil, the water room temperature and the aromatic garnish. Once it is boiling, add the salt. When the lentils are cooked (remove the aromatic garnish), put them into the Thermomix and start to blend, once the puree is smooth, add all the ingredients together and blend again. Using a piping bag poached the gnocchi in salted boiling water during few seconds (20-30) and cool down in water with ice. After have made the gnocchi, open and sear the scallops. On the side pan fry the slices of duck liver previously seasoned. Using the same pan; keeping a bit of the fat of the duck liver, pan fry the gnocchi. Plate the gnocchi of lentil first on the plate then dispose of the duck liver cut in dices, add the seared scallops , and finish by the herbs and salad.

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