Pan-seared foie gras, caramelized mango with martinique aged rum, pop-corn
Vegetables and Fruits, Foie gras, Salted
A revisited classic.
IngredientsRecipe for 4
- Salt and pepper
Preparation time: 30 min
Preheat your Oven at 400 °F
- For the caramelized mango
Peel the mango and cut into medium sized cubes.
In a hot skillet, heat up the butter and then cook down the mango. Add the sugar and let caramelize and then deglaze with the aged rum. Flambée and set aside.
- For the foie gras
Cut each scallop in 2, season with salt and pepper and flour them.
In a hot skillet, sear on both sides and then transfer to the oven at 400°F for 4-5 minutes.
- For the popcorn
In a cold and dry pan, cook the corn until it pops. Cover to avoid a popcorn mess!
Sprinkle with cinnamon and salt.
« Make your recipes while having fun with friends or colleagues. »
Class with similar recipe
CUISINE DU MONDE
Travel in the Caribbean cuisine and taste sunny recipes
- Baked Banana in its skin, candied raisins, spiced caramel and honey tiles
- Pan-seared foie gras, caramelized mango with Martinique aged Rum, Pop-corn
- Pineapple and scallop skewers, ginger and coconut milk sauce with green beans persillade, pomegranate seeds