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.
311 K 4.6/5 (18 reviews)
2 hours 60 min.
Average
6 people
13 IngredientsLast modified on: June 11th 2011
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
2 tablespoons Foie gras - 8
½ cup dry white wine - 9
2 egg yolks - 10
2 tablespoons olive oil - 11
1 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 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.
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.
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 ½ cup 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 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.
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 2 tablespoons 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 | 120 RDI=40 % | 70 RDI=7 % | 130 RDI=20 % | 1,310 RDI=70 % | 5,470 RDI: 70 % |
| 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 6 people : 16.00 €
- Per person : 2.70 €
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
Like these other recipes: Seafood sauerkraut, Jura bread, Creamy risotto with diced vegetables and flax seeds, Cured Pork Belly With Lentils, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 68
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Duck Parmentier, Sarladaise potatoes, Beef Wellington, Purée of Jerusalem artichokes with foie gras, Paté en croute (terrine in a pie crust), ... See them all 8
Scallops
Like these other recipes: Scallops au gratin, Warm scallop and cabbage salad, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallops with cabbage julienne, Scallops with sorrel and Noilly Prat, ... See them all 10
Olive oil
Like these other recipes: Roasted cauliflower, Thaï rice with small vegetables, French-style peas, Warm scallop and cabbage salad, Gratin of chicken with rice and sautéed mushrooms, ... See them all 519
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018420 K 24.3 45 min.
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.December 30th 201968 K 3 hours 15 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018335 K4 2 hours 30 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018399 K5 40 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019307 K3.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.