Pan-Seared Scallops & Gambas with Duck Liver

Pan-seared Scallops and Gambas with Foie Gras

Sunday night's dinner : Scallops and Gambas seared in non-stick pan with olive oil and garlic and served with a sliver of Foie Gras entier mi-cuit from Labeyrie. Not to forget a touch of ground 5 peppercorns and sel de guérande.

Before adding the duck liver

A taste of what's to come for the Season's food orgies.