Scallops with crunchy vegetables and wine sabayon (Slideshow version)
Stage 19/19 : 5 min.
Coat with sabayon, and serve immediately.Remarks
If you're scared of attempting the sabayon, you can replace it with a cream and wine sauce: reduce the 10 cl wine to 5 cl, then add 20 cl cream and leave to thicken over a low heat. At the last minute add a knob of butter while whisking.If you can't find, or don't like (too bad!) white wine from the Jura region, you can use another dry white wine.