Scallops with crunchy vegetables and wine sabayon

For 6 people, you will need:

1 2 carrots
2 1 courgette
3 2 turnips
4 1 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

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

Change measures: Metric

Metric weight Metric volumes

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.

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

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 %

% 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 €

Note : These prices are only approximate

Change currency:

	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Salmon with sorrel, Rosemary steamed fish, Turban of sole with langoustines, Summer Salmon Blanquette, ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Purée of Jerusalem artichokes with foie gras, Tournedos Rossini, Paté en croute (terrine in a pie crust), Sarladaise potatoes, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops au gratin, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with cabbage julienne, Scallop and leek pancakes, Scallops with green asparagus tips and parmesan, ... All
	Turnip: You can check-out other recipes which use it, like for example: Taos hotpot, Macédoine of vegetables, Chorba, Sautéed Pork with Peanuts, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All

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