This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
324 K 4.6/5 (18 reviews)
2 hours 60 min.
Average
16.00 €
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
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: Mussels marinière, Tartiflette, Cajun pulled pork, Béarnaise sauce, Pork chops in the oven, ... See them all 69
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Sarladaise potatoes, Foie gras Chantilly , Foie gras fingers, Tournedos Rossini, ... See them all 8
Scallops
Like these other recipes: Warm scallop and cabbage salad, Scallops with green asparagus tips and parmesan, Scallops with fondue of leeks, Normandy seafood stew, Scallops with sorrel and Noilly Prat, ... See them all 10
Egg yolk
Like these other recipes: Ramekins of duchess potatoes, How to succeed in making sabayon (syllabub), Tagliatelle and courgette spaghetti, carbonara style, Cannelés, Crème brulée, ... See them all 75
Other recipes you may also like
Apricot blancmange
Blancmange is a very old dessert recipe, going back to the middle-ages. Updated for our century, it's almond milk with whipped cream and a smooth apricot puree. August 23th 2011322 K4 3 hours 15 min.
Langoustine sabayon tart
For this recipe, the tart cases are made with sheets of filo pastry. These are filled with langoustines coated in a delicious lime-flavoured sabayon. July 2nd 201486 K3.8 1 hour 6 min.
Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine. August 19th 202038 K 25 min.
Cockles and cabbage with smoky cream sauce
I think you'll like this straightforward recipe which brings together cockles and cabbage with a smoky cream sauce. December 15th 202138 K 1 hour 6 min.
Clementines and chestnuts entremet
For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert. January 25th 202330 K 14 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.