Mark has replaced un-PC foie gras with the unfattened variety / JASON LOWE
Serves 8-10

Years ago, when I worked at the Grosvenor House under the outstanding chef Anton Edelmann, we made a dish that was similar to this, but with foie gras instead. However, I am aware that foie gras is not PC these days and that a lot of people think the practice should be banned, so I thought that I would replace the fattened liver with the unfattened variety.

1 small head of curly endive salad, washed and trimmed
16 medium scallops, removed from the shell and cleaned
1 medium carrot, peeled and shredded into fine matchstick-like pieces
8 large duck livers, cleaned
Salt and freshly ground black pepper
A couple of good knobs of butter
The juice of 2 limes
32 or so green peppercorns

For the dressing

1tbsp sherry vinegar
4tbsp walnut oil
tsp caster sugar

Cut the scallops into 3 slices and arrange on a tray. Season lightly, scatter over the green peppercorns and pour over the lime juice and leave for 2 minutes. Meanwhile, season the duck livers, heat the butter in a frying pan and fry the livers on a high heat for a couple of minutes on each side, keeping them nice and pink.

While the livers are cooking, whisk the ingredients together for the dressing and season. Toss the carrots with the curly endive and dressing and arrange in the centre of your serving plates; arrange the scallops around with a few green peppercorns and place a duck liver on the salad.

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