Scallops with crunchy vegetables and wine sabayon

Step by step recipe:

  1. 1 hourScallops with crunchy vegetables and wine sabayon : Photo of step #1
    Peel 2 carrots, 2 turnips, cut into small sticks, then in small pieces.

    Prepare 1 courgette, cut in small pieces.

    If you add 1 artichoke, cut heart into thin slices, then into sticks then in small pieces. Keep in water with some lemon juice (or better vitamin C) to prevent from darkening.

    You will note that this stage is the longest part of the recipe.
  2. 10 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #2
    Bring a large big pan of water to the boil, salt and add a stock cube.
  3. 3 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #3
    Tip the small pieces of carrot, turnip and artichoke into the boiling water.
  4. 1 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #4
    Wait 30 seconds, then add courgette pieces.

    As soon as it comes back to the boil, wait one minute and remove from heat.
  5. 3 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #5
    Drain immediately and put into cold water for a few minutes.
  6. 3 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #6
    Drain again, and the vegetables are done. They can be kept in a sealed container in the fridge.

    Note: This can be done the day before.
  7. 20 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #7
    Prepare the reduced white wine by pouring 100 ml dry white wine (Savagnin grape variety preferably) in a pan over a low heat with a pinch of salt until it reduces by ¼, then leave to cool.

    Note: This can be done the day before.
  8. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #8
    Prepare 18 scallops.
  9. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #9
    Don't forget to cut out the small hard muscle at the edge of each scallop.
  10. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #10
    Cut the thickness of the scallop in two.
  11. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #11
    Then leave on absorbant paper.

    Note: The scallops can be prepared the day before, in which case protect them with plastic film, and cut them in two only on the day.
  12. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #12
    Cut 30 g Foie gras in thin slices of about 3 mm - ¼ inch (one piece per scallop), and keep in the fridge, protected by plastic film..

    Note: This can be done the day before.
  13. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #13
    On the day:

    Reheat the vegetables with a little butter in a pan.

    During this time warm serving plates (very important).
  14. 18 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #14
    Make the sabayon with reduced wine and 2 egg yolks, check seasoning, keep warm.
  15. 8 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #15
    Cook the half scallops in a frying pan with some olive oil (possibly use tongs), then salt and pepper each side.
  16. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #16
    Put a layer of hot vegetables in each hot plate.
  17. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #17
    Place 3 half scallops on the vegetables.
  18. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #18
    Put a morsel of foie gras on each, then another half scallop on top.
  19. 5 min.Scallops with crunchy vegetables and wine sabayon : Photo of step #19
    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.

Source:

Home made

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