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.
305 K 4.6/5 (18 reviews)
2 hours 60 min.
Average
2 people
13 IngredientsLast modified on: June 11th 2011
For 2 people, you will need:
- 1
1 carrot - 2
1⁄3 courgette - 3
1 turnip - 4
1⁄3 globe artichoke (optional) - 5
1⁄3 chicken stock cube - 6
6 scallops - 7
1 tablespoon Foie gras - 8
2 ½ tablespoons dry white wine - 9
1 egg yolk - 10
1 tablespoon olive oil - 11
1⁄3 knob butter - 12
salt - 13
pepper
Change measures:
Times for this recipe
Preparation: 2 hours 25 min.
Resting: 3 min.
Cooking: 30 min.
All in all: 2 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour
Peel 1 carrot, 1 turnip, cut into small sticks, then in small pieces.
Prepare 1⁄3 courgette, cut in small pieces.
If you add 1⁄3 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 1⁄3 courgette, cut in small pieces.
If you add 1⁄3 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 2 ½ tablespoons 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 6 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 1 tablespoon 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 20 RDI=2 % | 40 RDI=6 % | 440 RDI=20 % | 1,820 RDI: 20 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 8 RDI=1 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 20 RDI=7 % | 10 RDI=1 % | 20 RDI=3 % | 220 RDI=10 % | 910 RDI: 10 % |
How much will it cost?
- For 2 people : 5.35 €
- Per person : 2.70 €
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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
Like these other recipes: Pan-fried salmon with white cabbage, Fish "à la Bordelaise", Penne with purple artichokes, Langoustine gratin, Potatoes with prawns, ... See them all 67
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Beef Wellington, Tournedos Rossini, Sarladaise potatoes, Foie gras fingers, ... See them all 8
Scallops
Like these other recipes: Scallop and leek pancakes, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with cabbage julienne, Breton style shellfish and vegetable soup, Scallops au gratin, ... See them all 10
Turnip
Like these other recipes: Roast pork with sage, cooked in a bag., Fish fillet in express cooking envelope, Langoustine gratin, Hotpot my grandmother's way , Loin of pork with herbs and julienne vegetables , ... See them all 30
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