Cooking-ez.com

1,031 easy and fully explained recipes, with 12,566 photos and 77 videos

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.
233,6274.6/5 for 16 ratings
Grade this recipe:

Last modified on: June 11th 2011

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
2 hours 24 min.3 min.29 min.2 hours 56 min.
Keeping: 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


Stage 1 - 1 hour
Scallops 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 8 - 5 min.
Scallops with crunchy vegetables and wine sabayon : Photo of step #8
Prepare 18 scallops.

Stage 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.

Stage 10 - 5 min.
Scallops with crunchy vegetables and wine sabayon : Photo of step #10
Cut the thickness of the scallop in two.

Stage 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.

Stage 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.

Stage 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).

Stage 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.

Stage 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.

Stage 16 - 5 min.
Scallops with crunchy vegetables and wine sabayon : Photo of step #16
Put a layer of hot vegetables in each hot plate.

Stage 17 - 5 min.
Scallops with crunchy vegetables and wine sabayon : Photo of step #17
Place 3 half scallops on the vegetables.

Stage 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.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Rabbit terrine, Cured Pork Belly With Lentils, Sauce Normande (for fish), Chicken breasts with tarragon, Fish "à la Bordelaise", ... All
Foie grasFoie gras: You can get more informations, or check-out other recipes which use it, for example: Sarladaise potatoes, Purée of Jerusalem artichokes with foie gras, Tournedos Rossini, Paté en croute (terrine in a pie crust), Foie gras fingers, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Scallops au gratin, Normandy seafood stew, Scallop and leek pancakes, Scallops with green asparagus tips and parmesan, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Lemon Confectioner's Custard, Dauphinoise potatoes with Serano ham, Confectioner's custard (Crème pâtissière, or French pastry cream), Hollandaise sauce, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page