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