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.
285K 18 4.6
Last modified on: June 11th 2011
Keywords for this recipe:ScallopsVegetablesMirepoixSabayonJura wineFor 6 people, you will need:
- 1
2 carrots - 2
1 courgette - 3
2 turnips - 4
1 globe artichoke (optional) - 5
1 chicken stock cube - 6
18 scallops - 7
30 g Foie gras - 8
100 ml dry white wine - 9
2 egg yolks - 10
2 tablespoons olive oil - 11
1 knob butter - 12
salt - 13
pepper - Total weight: 1,800 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 2 hours 24 min. | 3 min. | 29 min. | 2 hours 56 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 hour
Peel 2 carrots, 2 turnips, cut into small sticks, then in small pieces.
Prepare 1 courgette, cut in small pieces.
If you add 1 globe 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.
Prepare 1 courgette, cut in small pieces.
If you add 1 globe 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.
Bring a large big pan of water to the boil, salt and add a stock cube.
Stage 3 - 3 min.
Tip the small pieces of carrot, turnip and artichoke into the boiling water.
Stage 4 - 1 min.
Wait 30 seconds, then add courgette pieces.
As soon as it comes back to the boil, wait one minute and remove from heat.
As soon as it comes back to the boil, wait one minute and remove from heat.
Stage 5 - 3 min.
Drain immediately and put into cold water for a few minutes.
Stage 6 - 3 min.
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.
Note: This can be done the day before.
Stage 7 - 20 min.
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.
Note: This can be done the day before.
Stage 8 - 5 min.
Prepare 18 scallops.
Stage 9 - 5 min.
Don't forget to cut out the small hard muscle at the edge of each scallop.
Stage 10 - 5 min.
Cut the thickness of the scallop in two.
Stage 11 - 5 min.
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.
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.
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.
Note: This can be done the day before.
Stage 13 - 5 min.
On the day:
Reheat the vegetables with a little butter in a pan.
During this time warm serving plates (very important).
Reheat the vegetables with a little butter in a pan.
During this time warm serving plates (very important).
Stage 15 - 8 min.
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.
Put a layer of hot vegetables in each hot plate.
Stage 17 - 5 min.
Place 3 half scallops on the vegetables.
Stage 18 - 5 min.
Put a morsel of foie gras on each, then another half scallop on top.
Stage 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.
If you can't find, or don't like (too bad!) white wine from the Jura region, you can use another dry white wine.
Keeping
To eat right now.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,196 Kcal or 5,007 Kj | 101 gr | 65 gr | 71 gr |
| 60 % | 39 % | 6 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 66 Kcal or 276 Kj | 6 gr | 4 gr | 4 gr |
| 3 % | 2 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 199 Kcal or 833 Kj | 17 gr | 11 gr | 12 gr |
| 10 % | 6 % | 1 % | 2 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Rabbit with mustard, Pan-fried salmon with white cabbage, Sauce Normande (for fish), Cajun pulled pork, ... All |
 | Foie gras: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Foie gras fingers, Duck Parmentier, Purée of Jerusalem artichokes with foie gras, Sarladaise potatoes, ... All |
 | Scallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Scallop and leek pancakes, Scallops au gratin, Scallops with cabbage julienne, Normandy seafood stew, ... All |
 | Turnip: You can check-out other recipes which use it, like for example: Sautéed Pork with Peanuts, Stock-pot fish , Hotpot my grandmother's way , Roast in the bag pork with fondant vegetables., Couscous, ... All |
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