The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Foie gras and scallop and bacon salad, Muscat wine dressing by Clive Dixon

11 September 2006

INGREDIENTS

(serves one)

For the dressing
200ml Muscat wine
150g unsalted butter
Salt
150g tranche ofduck foie gras (per portion)
2 large hand-dived scallops (per portion)
1tbs vegetable or olive oil

For the salad Mixed leaves
½ orange, in segments
1tbs shallots, diced
1tbs lentils, cooked
1tbs tomato concassé
1tbs pine nuts, toasted
Walnut vinaigrette (four parts walnut oil to one part vinegar)
30g bacon, grilled and crumbled

METHOD

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.

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.

Clive Dixon

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking