| Sauce |
| 1. | Warm the cream in a small sauce pan on very low heat. |
| 2. | Cut the foie gras into small pieces and gently stir into cream until it has fully melted. |
| 3. | Add the wine and continue cooking on gentle heat. Do not let it boil or the sauce will separate. |
| 4. | Cover and set aside somewhere warm (60C). |
| Scallops |
| 1. | Make sure the scallops are nice and dry by letting them rest on kitchen paper – especially if they were frozen. |
| 2. | Heat a large skillet over high heat. |
| 3. | Add the butter and quickly swirl it around (do not let the butter burn – light brown is OK, dark brown is too much). |
| 4. | Add all the scallops making sure that there’s a little space in between each of them. |
| 5. | Sprinkle 1/2 of the salt and pepper over the scallops. |
| 6. | After one minute, turn the scallops over. They should be nicely golden on one side. |
| 7. | Sprinkle the remaining salt and pepper over the scallops. |
| 8. | Leave for another 45 seconds and turn off the heat. |
| 9. | Place 5 scallops per plate on warm plates. |
| 10. | Drizzle the foie gras sauce equally over all the scallops. |
| 11. | Serve right away. |