Rabbit Fillet with Scallops

Carefully remove the rabbit fillets from the bone, remove the silverskin, put the fillets to cool. Wash the scallops after they have cooled, dry them and put them in a cool place. Clean frisée lettuce, rinse only the yellow and light green and drain well. Clean the lettuce, rinse and drain well. Stir vinegar with 5 tbsp olive oil, season with pepper & salt and 1 pinch of sugar. Remove the skin from the figs and cut them into quarters.

For the dough, mix the tempura flour with 70-80 ml of very cold water and the egg white, season with a little salt. Heat the vegetable oil to 170 °C in a suitable saucepan. Gently pull figs through the dough, drain excess dough from the edge of the bowl. Fry the figs in the hot oil for about 30 seconds until light, remove and drain on kitchen roll.

Heat the remaining olive oil in a non-stick frying pan and fry the rabbit fillets for 4-5 minutes over medium-high heat, seasoning with salt and pepper. Remove meat and wi ck in aluminum foil. Put scallops with rosemary and garlic in the same frying pan, roast for 2 min, turn to the other side, add butter, remove from heat, rest briefly.

Arrange the rabbit fillet with scallops and figs on plates, add a little lettuce and drizzle with the salad dressing.

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