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Scallops with crunchy vegetables and wine sabayon

Scallops with crunchy vegetables and wine sabayon

This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

229,814 4.6/5

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Last modified on: June 11th 2011

For 6 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
2 hours 24 min.3 min.29 min.2 hours 56 min.
Preservation: To eat right now.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Scallops with crunchy vegetables and wine sabayon : Photo of step #1Peel 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.
1 hour
2 Scallops with crunchy vegetables and wine sabayon : Photo of step #2Bring a large big pan of water to the boil, salt and add a stock cube. 10 min.
3 Scallops with crunchy vegetables and wine sabayon : Photo of step #3Tip the small pieces of carrot, turnip and artichoke into the boiling water. 3 min.
4 Scallops with crunchy vegetables and wine sabayon : Photo of step #4Wait 30 seconds, then add courgette pieces.

As soon as it comes back to the boil, wait one minute and remove from heat.
1 min.
5 Scallops with crunchy vegetables and wine sabayon : Photo of step #5Drain immediately and put into cold water for a few minutes. 3 min.
6 Scallops with crunchy vegetables and wine sabayon : Photo of step #6Drain 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.
3 min.
7 Scallops with crunchy vegetables and wine sabayon : Photo of step #7Prepare 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.
20 min.
8 Scallops with crunchy vegetables and wine sabayon : Photo of step #8Prepare 18 scallops. 5 min.
9 Scallops with crunchy vegetables and wine sabayon : Photo of step #9Don't forget to cut out the small hard muscle at the edge of each scallop. 5 min.
10 Scallops with crunchy vegetables and wine sabayon : Photo of step #10Cut the thickness of the scallop in two. 5 min.
11 Scallops with crunchy vegetables and wine sabayon : Photo of step #11Then 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.
5 min.
12 Scallops with crunchy vegetables and wine sabayon : Photo of step #12Cut 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.
5 min.
13 Scallops with crunchy vegetables and wine sabayon : Photo of step #13On the day:

Reheat the vegetables with a little butter in a pan.

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

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
1301101 gr65 gr71 gr
65 %39 %6 %11 %
Per 100 g
CaloriesProteins CarbohydratesFats
726 gr4 gr4 gr
4 %2 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
21616 gr10 gr11 gr
11 %6 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 16.69 €
Per person : 2.78 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Potatoes with prawns, Summer Salmon Blanquette, Spaghetti with mussels and basil, Artichoke hearts forestier , ... [All]
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Foie gras Chantilly , Duck Parmentier, Paté en croute (terrine in a pie crust), Purée of Jerusalem artichokes with foie gras, ... [All]
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallop and leek pancakes, Scallops with green asparagus tips and parmesan, Scallops with cabbage julienne, Warm scallop and cabbage salad, Scallops with fondue of leeks, ... [All]
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Apple and almond gratin, Smoked eggs, Ramekins of duchess potatoes, Maroilles cheese quiche, ... [All]

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