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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.

320 K 4.6/5 (18 reviews)

2 hours 60 min. difficulté

Average

16.00 €

6 people

13 Ingredients

Last modified on: June 11^th 2011

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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 1.1 oz Foie gras
8 3.5 oz dry white wine
9 2 egg yolks
10 2 tablespoons olive oil
11 1 knob butter
12 salt
13 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 2 hours 25 min.

Resting: 3 min.

Cooking: 30 min.

All in all: 2 hours 60 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 : Stage 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.

Stage 2 - 10 min.

Scallops with crunchy vegetables and wine sabayon : Stage 2

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 : Stage 3

Tip the small pieces of carrot, turnip and artichoke into the boiling water.

Stage 4 - 1 min.

Scallops with crunchy vegetables and wine sabayon : Stage 4

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 : Stage 5

Drain immediately and put into cold water for a few minutes.

Stage 6 - 3 min.

Scallops with crunchy vegetables and wine sabayon : Stage 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.

Stage 7 - 20 min.

Scallops with crunchy vegetables and wine sabayon : Stage 7

Prepare the reduced white wine by pouring 3.5 oz 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 : Stage 8

Prepare 18 scallops.

Stage 9 - 5 min.

Scallops with crunchy vegetables and wine sabayon : Stage 9

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 : Stage 10

Cut the thickness of the scallop in two.

Stage 11 - 5 min.

Scallops with crunchy vegetables and wine sabayon : Stage 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.

Stage 12 - 5 min.

Scallops with crunchy vegetables and wine sabayon : Stage 12

Cut 1.1 oz 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 : Stage 13

On the day:

Reheat the vegetables with a little butter in a pan.

During this time warm serving plates (very important).

Stage 14 - 20 min.

Scallops with crunchy vegetables and wine sabayon : Stage 14

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 : Stage 15

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 : Stage 16

Put a layer of hot vegetables in each hot plate.

Stage 17 - 5 min.

Scallops with crunchy vegetables and wine sabayon : Stage 17

Place 3 half scallops on the vegetables.

Stage 18 - 5 min.

Scallops with crunchy vegetables and wine sabayon : Stage 18

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 : Stage 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.

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 %

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 : 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.

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