Name: Seared Scallops with roasted-garlic sabayon
Yield: Serves 4
Cuisine: French
Ingredients: Fine sea salt and freshly ground pepper; 12 jumbo (under 10 per pound/455 g) day-boat scallops, side muscle removed; ½ cup (120 ml) shellfish stock or fish stock; 3 tablespoons dry white vermouth or white wine; 1 tablespoon finely chopped mixed fresh herbs, such as chives, tarragon, and parsley; 1 or 2 tablespoons roasted garlic; 4 large egg yolks; 1 tablespoon fresh lemon juice; 3 tablespoons olive oil; 2 cups (40 g) baby greens, such as arugula or tat soi, lightly packed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Sabayon (French) or zabaglione (Italian) is a warm custard sauce that is usually sweetened and served for dessert. But it’s equally excellent as a savory sauce, and here it is a delicious accompaniment to scallops. Be sure to ask your fishmonger for fresh day-boat or dry-pack scallops.

Ingredients

Roasted-Garlic Sabayon

½ cup (120 ml) shellfish stock or fish stock

Method

To make the sabayon, in a medium saucepan, bring the stock and wine to a simmer over medium heat. Remove from the heat and stir in the lemon juice. In a medium metal bowl, whisk the egg yolks and garlic until smooth, then very gradually whisk the warm stock mixture into the yolk mixture to temper them.

Place the bowl on top of a pot with about 2