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.
279K 18 4.6
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Last modified on: June 11th 2011

Keywords for this recipe:ScallopsVegetablesMirepoixSabayonJura wine
For 6 people, you will need:

Change to the quantities 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.
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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 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.
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.
Keeping
To eat right now.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,196 Kcal or 5,007 Kj101 gr65 gr71 gr
60 %39 %6 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
66 Kcal or 276 Kj6 gr4 gr4 gr
3 %2 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
199 Kcal or 833 Kj17 gr11 gr12 gr
10 %6 %1 %2 %
% 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?
  • For 6 people : 16.71 €
  • Per person : 2.79 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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