Seared Scallops, Foie Gras and Artichoke Cream

Another original from the Hasta La Vista dinner at Paramount, we called this La Duende (from the inside) – scallops from inside a shell, foie gras from a duck’s liver and artichoke hearts from the centre of the plant’s flower. This dish went on to feature on many of my later menus. The combination was inspired by my experiences in Spanish restaurants, particularly their inventive approach to ingredient combinations.