Pan-Fried Foie Gras Escalopes with
Mangoes and Onions
Starter, Serves 4

Ingredients: 10 scallops of foie gras 2 mangoes 2 tablespoons of flour 50g of butter 1 tablespoon of balsamic vinegar sea salt pepper 3 tablespoons of frozen Darégal Cilantro 3 tablespoons of minced Onion

Directions

• Cut the mangoes in half and then in strips.
• Melt the butter in a large non-stick frying pan.
• Gently brown the onions and mangoes at low heat for 5 minutes. Add the balsamic vinegar. Let it evaporate for 1 minute. Add the water and finish cooking for 2 minutes. Set aside.
• Lightly flour each side of the foie gras scallops.
• Clean the pan and heat it. Place the scallops in the pan and cook them 1 minute per side.
• Place the foie gras on plates surrounded by the mangoes. Decorate with the onions.
• Sprinkle with sea salt and pepper.
• Sprinkle with cilantro.
• Serve immediately.

Tip
It is important to flour the scallops de foie gras to prevent them from melting in the plate.

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