Scallops with crunchy vegetables and wine sabayon


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.
303K 4.6/5 based on 18 reviews
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Last modified on: June 11th 2011

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For 6 people, you will need:

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Times for this recipe
Preparation: 2 hours 24 min.
Resting: 3 min.
Cooking: 29 min.
All in all: 2 hours 56 min.
When should you start or finish this recipe?
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
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.
Scallops with crunchy vegetables and wine sabayon
Bring a large big pan of water to the boil, salt and add a stock cube.

Stage 3 - 3 min.
Scallops with crunchy vegetables and wine sabayon
Tip the small pieces of carrot, turnip and artichoke into the boiling water.

Stage 4 - 1 min.
Scallops with crunchy vegetables and wine sabayon
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.
Scallops with crunchy vegetables and wine sabayon
Drain immediately and put into cold water for a few minutes.

Stage 6 - 3 min.
Scallops with crunchy vegetables and wine sabayon
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.
Scallops with crunchy vegetables and wine sabayon
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.
Scallops with crunchy vegetables and wine sabayon
Prepare 18 scallops.

Stage 9 - 5 min.
Scallops with crunchy vegetables and wine sabayon
Don't forget to cut out the small hard muscle at the edge of each scallop.

Stage 10 - 5 min.
Scallops with crunchy vegetables and wine sabayon
Cut the thickness of the scallop in two.

Stage 11 - 5 min.
Scallops with crunchy vegetables and wine sabayon
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.
Scallops with crunchy vegetables and wine sabayon
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.
Scallops with crunchy vegetables and wine sabayon
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.
Scallops with crunchy vegetables and wine sabayon
Make the sabayon with reduced wine and 2 egg yolks, check seasoning, keep warm.

Stage 15 - 8 min.
Scallops with crunchy vegetables and wine sabayon
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.
Scallops with crunchy vegetables and wine sabayon
Put a layer of hot vegetables in each hot plate.

Stage 17 - 5 min.
Scallops with crunchy vegetables and wine sabayon
Place 3 half scallops on the vegetables.

Stage 18 - 5 min.
Scallops with crunchy vegetables and wine sabayon
Put a morsel of foie gras on each, then another half scallop on top.

Stage 19 - 5 min.
Scallops with crunchy vegetables and wine sabayon
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 40 %70 7 %130 20 %1,310 70 %5,470 70 %
Per 100 g7 3 %4 0 %8 1 %80 4 %350 4 %
Per person20 7 %10 1 %20 3 %220 10 %910 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 €

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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)
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