Seared Scallops With Roasted-Garlic Sabayon
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tsps
Olive Oil570 g
Sea Scallops1 cup
Clam Juice (bottled)3 tbsps
Vermouth (dry)1 tbsp
Lemon Juice (fresh)4 large
Egg Yolk1 tsp
Parsley (chopped fresh)1 tsp
Tarragon (chopped fresh)1 tsp
Chives (chopped fresh)3 cups
Arugula (lightly packed)Directions:
1
Preheat oven to 400°F
2
Cut top 1/4 inch off heads of garlic to expose cloves
3
Place garlic heads on large sheet of foil
4
Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes
5
Cool
6
Squeeze garlic from skins into bowl
7
Using fork, mash roasted garlic until smooth
8
Heat 3 teaspoons oil in heavy large skillet over medium-high heat
9
Sprinkle scallops with salt and pepper
10
For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side
11
For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch
12
Transfer to plate
13
Tent with foil to keep warm
14
Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat
15
Stir in lemon juice
16
Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend
17
Gradually whisk in clam juice mixture
18
Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160°F, about 3 minutes
19
Remove bowl from over water
20
Whisk in parsley, tarragon, and chives
21
Season sabayon with salt and pepper
22
Divide arugula among 4 warm plates; place scallops atop arugula
23
Spoon sabayon over scallops and serve
24
Preheat oven to 400°F
25
Cut top 1/4 inch off heads of garlic to expose cloves
26
Place garlic heads on large sheet of foil
27
Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes
28
Cool
29
Squeeze garlic from skins into bowl
30
Using fork, mash roasted garlic until smooth
31
Heat 3 teaspoons oil in heavy large skillet over medium-high heat
32
Sprinkle scallops with salt and pepper
33
For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side
34
For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch
35
Transfer to plate
36
Tent with foil to keep warm
37
Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat
38
Stir in lemon juice
39
Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend
40
Gradually whisk in clam juice mixture
41
Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160°F, about 3 minutes
42
Remove bowl from over water
43
Whisk in parsley, tarragon, and chives
44
Season sabayon with salt and pepper
45
Divide arugula among 4 warm plates; place scallops atop arugula
46
Spoon sabayon over scallops and serve