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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.

294K 18 4.6

Last modified on: June 11^th 2011

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For 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: 1,550 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 1 hour

Scallops with crunchy vegetables and wine sabayon

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.

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.

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.

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.

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.

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.

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).

Stage 14 - 18 min.

Make the sabayon with reduced wine and 2 egg yolks, check seasoning, keep warm.

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.

Keeping

To eat right now.

Source

Home made.

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
77 Kcal or 322 Kj	7 gr	4 gr	5 gr
4 %	3 %	<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).

Possible allergens in this recipe: Sulfites, Egg, Milk

How much will it cost?

For 6 people : 15.96 €
Per person : 2.66 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Pork chops in the oven, Tartiflette, Winegrowers' sausage casserole, Express sauerkraut, Penne with purple artichokes, ... All
	Foie gras: You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Purée of Jerusalem artichokes with foie gras, Sarladaise potatoes, Paté en croute (terrine in a pie crust), Tournedos Rossini, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with cabbage julienne, Scallop and leek pancakes, Pan-fried scallops and chanterelles with Noilly Prat sauce, Normandy seafood stew, Scallops with sorrel and Noilly Prat, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Dauphinoise potatoes with Serano ham, Jamaican cup, Fresh mint ice-cream, Apple and almond gratin, Crusty cockle tart, ... All

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