Seared Scallop With Asparagus Cream
Seared Scallop With Asparagus Cream might be a good recipe to expand your main course recipe box. This
Seared foie gras with frisee and sauteed pears
Ingredients
- 1 pound fresh foie gras
- 2 heads frisee
- 2 ripe pears (French butter preferred), peeled
- 1 shallot, minced
- 2 tablespoons Champagne vinegar
- Maldon sea salt (or any flaky sea salt)
- Freshly ground white pepper
- Sugar
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