Seared Scallops with roasted-garlic sabayon

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

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

Europe
Americas
United States
Italy
France
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free
California

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