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.
314 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
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 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 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.
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 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.
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: Quiche Bretonne, Saltimbocca, Cured Pork Belly With Lentils, Express sauerkraut, Filet mignon with mustard and tarragon sauce, ... See them all 68
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Duck Parmentier, Foie gras Chantilly , Paté en croute (terrine in a pie crust), Foie gras fingers, ... See them all 8
Scallops
Like these other recipes: Scallops au gratin, Scallop and leek pancakes, Scallops with sorrel and Noilly Prat, Breton style shellfish and vegetable soup, Scallops with green asparagus tips and parmesan, ... See them all 10
Egg yolk
Like these other recipes: Chicken breasts in a potato crust, Coconut-vanilla cream for Elsa , Blanquette of veal, Pain perdu, Tagliatelle and courgette spaghetti, carbonara style, ... See them all 73
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...August 15th 2010235 K5 2 hours 30 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.February 13th 2022540 K4.5 1 hour 4 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.May 22th 2016350 K4 1 hour 6 min.
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.June 22th 2013443 K4.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-29)
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.