Description
Very refined and tasty dish! Saw him in Hong Kong and was very surprised by the layout of the products. And even more when I tried this flavor! And ... poor Chinese chef!!!! I tormented him with questions and details of what and how :) the dish has one drawback, too expensive! But don't judge harshly for it. Perhaps expensive, but for me it has become a gastronomic revelation! And discoveries made to share!
Ingredients
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Cream
2 Tbsp
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Soy sauce
2 Tbsp
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Pomegranate juice
100 ml
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Quail egg
12 piece
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Olive oil
10 g
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Scallop
400 g
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The goose liver
300 g
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Jam
2 Tbsp
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Spices
Cooking
So, prepare the sauce. Just mix all the ingredients for the sauce and leave it aside.
Defrost the scallops well and blotted with a napkin, foie Gras cut in pieces. Try to cut it into the number of your scallops.
Now, a well-heat the pan and grease it with olive oil. In the first place obzharivaem foie Gras on both sides. At the end sprinkle with salt and pepper on one side. Put it in a convenient dish and cover: to keep it warm.
Foie Gras let a lot of fat, so I take the mug and drained most of it. Now begin to fry the scallops on each side needs about 3 minutes. At the end sprinkle with salt and pepper. Spread in same dish.
Further, from mugs add a little bit of fat and fry quail eggs for 5 minutes. Salt, pepper.
Pour into the pan the remaining fat and pour it in the previously prepared sauce. And ovarium it almost half. It will become more viscous and thick.
Put on a plate slices of foie Gras, scallops and eggs, pour the sauce well!
P. S. In the original, instead of the eggs were pieces of zucchini, here, I think you can improvise! Enjoy all of the pleasure!
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