Scallops with crunchy vegetables and wine sabayon

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
2 hours 24 min.	3 min.	29 min.	2 hours 56 min.

Step by step recipe

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.
2	Bring a large big pan of water to the boil, salt and add a stock cube.
3	Tip the small pieces of carrot, turnip and artichoke into the boiling water.
4	Wait 30 seconds, then add courgette pieces. As soon as it comes back to the boil, wait one minute and remove from heat.
5	Drain immediately and put into cold water for a few minutes.
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.
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.
8	Prepare 18 scallops.
9	Don't forget to cut out the small hard muscle at the edge of each scallop.
10	Cut the thickness of the scallop in two.
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.
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.
13	On the day: Reheat the vegetables with a little butter in a pan. During this time warm serving plates (very important).
14	Make the sabayon with reduced wine and 2 egg yolks, check seasoning, keep warm.
15	Cook the half scallops in a frying pan with some olive oil (possibly use tongs), then salt and pepper each side.
16	Put a layer of hot vegetables in each hot plate.
17	Place 3 half scallops on the vegetables.
18	Put a morsel of foie gras on each, then another half scallop on top.
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.

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