Email: ganti@rcn.com

Fois Gras Scallops Indian Style

Ingredients

4 Scallops
4 Table Spoons Fois Gras (chopped)
1/4 head rough chopped Iceberg Lettuce
1/4 teaspoon cilantro (coriander leaves)
1/4 teaspoon chopped fresh ginger root
1/2 teaspoon soy sauce
1/4 teaspoon curry powder
1/4 teaspoon butter
Salt to taste

Method

1. In a saucepan melt butter at low heat. (Think of something pleasant. It adds to the taste)
2. Add the curry powder and let the aroma develop. (Fry gently. This stuff burns easy. Just as a relationship. Be careful.)
3. Add the scallops. (Place them evenly in the pan. Turn these ever so gently. Treat them with respect.)
4. Fry to the done-ness you desire at medium heat (This is a delicate step. Don't mess with it. Do not settle arguments with your clients at this time.)
5. Set the scallops aside. (Keep them within your eyesight. Kids have a way in eloping with fried scallops.)
6. Fry the Fois Gras in the same skillet. Turn up the heat. The resulting product should be crunchy, not burnt. (If you don't have Fois Gras stop, and take a cold shower. It will be soulful.)
7. Add the soy sauce and deglaze. (Fancy term for cleaning up your act.)
8. Add the lettuce and let it just wilt. (Please do not kill it. If your significant other walks in this is not the time to even score with Gore in the "full mouth" kissing department. Take a hint from W. He had Cheney by his side discouraging such behavior.)
9. In a serving platter spread the lettuce in the center. (We are going for the ultimate presentation trip.)
10. Arrange the Fois Gras in the lap of the lettuce. (Lapis Spreadus Coyote Beautus. Beep! Beep!)
11. Place the scallops on the platter in a diamond pattern. (Effect is more important than anything else.)
12. Garnish with cilantro, salt and ginger bits evenly.
13. Call your mother-in-law. Tell her that you have finally got your act together.