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Dish
Scallops with foie gras and a peach salsa
Rosé
![2.jpg](/assets/f500x500-q85-p1/7ea88346/2.jpg)
Ingredients
- 4 sea scallops
- 2 slices raw foie gras, 40 g each
- Salt and ground pepper
Peach salsa:
- 1 peach
- 1 green onion
- 1/2 red pepper
- 1/2 courgette
- 10 cl olive oil
Direction
Prepare the peach salsa: Wash and dice all the ingredients. Place in a salad bowl with olive oil, salt and pepper. Cover and refrigerate.
Before serving, pan-fry the scallops and foie gras without adding any fat. Split the scallops in half and slide half of a foie gras escalope inside.
How to serve
Serve with the peach salsa.