Ingredients:
- french bread "baguette"
- fresh duck liver (not processed into foie gras)
- sea scallops (i.e., at least 3-4 cm diameter; 1-1½ inch)
- very thinly sliced onion rings
- olive oil
Instructions:
- cut the bread (on the bias, if preferred) into 1-1½ cm thick slices
- slice the scallops into thin medallions (3 mm, 1/8 inch)
- briefly (10 sec!) heat up the slices in a skillet with a very small amount of olive oil
- slowly fry the onions in olive oil until soft and translucent (not golden)
- toast the bread slices until golden on both sides
- cut liver into slices that cover the bread, and are about 1 cm thick (3/8 inch)
- briefly heat up under the broiler (but should not get thin and run off the bread)
- cover with a tablespoon of the onions
- cover with 2 slices of scallops
- briefly heat up under the broiler
[recipe by Frank Dörenberg]
