The favorite recipe of Fabrice, Masterchef's candidate:

Scallop millefeuille with foie gras flambé with whiskey

Ingredients for 2 people:
Scallop
100g Foie gras flood
1 ball of puff pastry
50g of shelled peas
10 cl of Whiskey
Olive oil
3 carrots
1 bunch of chives
1 bunch of parsley
Salt
Pepper

Preparation:
Cut the dough into a rectangle and put it in the oven. Salt and pepper. To pan scallops and to add the whiskey to flambé them. To deny the foie gras and slice and pan
With a cookie cutter detail the pieces of fois gras so that they are at the same size as the St Jacques.
Add a good pinch of herbs on the scallops at the end of cooking, so that the taste of the grass is intact.
Wash and peel the carrots. With the help of a Parisian apple spoon, recover carrot balls.
Put the peas in a broth to cook them in English, they will have more taste. Then pass them to the mixer diver to get the perfect velvety.
Set your plate.

Chef Peter Doyle (April 2024)