Ingredients (serves four):

• 12 scallops
• 400g fresh foie gras
• 20g potted truffle chips
• 25 cl veal stock
• 115g soft butter
• Fleur de sel
• Olive oil
• 1 tablespoon Barolo vinegar

Preparation:

1. In a saucepan, reduce the veal stock by half with the oil from the jar of truffles.
2. Add the truffle chips to the mixture, along with 100g of butter. Season with salt and pepper. Whisk and keep warm.
3. Cut 4 foie gras escalopes. Season with fleur de sel and pepper. Sear for one minute on each side in a frying pan.
4. In another frying pan, brown your scallops in a tablespoon of olive oil and the remaining butter.
5. Divide the foie gras and scallops between 4 plates.
6. Whisk the reserved sauce, add the vinegar and divide between the plates.

Enjoy your meal!