SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON
Categories Garlic Shellfish Roast Sauté Scallop Winter Double Boiler Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. 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. Cool. Squeeze garlic from skins into bowl. Using fork, mash roasted garlic until smooth.
- Heat 3 teaspoons oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side. For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch. Transfer to plate. Tent with foil to keep warm.
- Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat. Stir in lemon juice. Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend. Gradually whisk in clam juice mixture. 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. Remove bowl from over water. Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper.
- Divide arugula among 4 warm plates; place scallops atop arugula. Spoon sabayon over scallops and serve.
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Angela Moody
[email protected]This is one of my favorite recipes! The scallops are always cooked perfectly, and the roasted garlic sabayon is to die for. I highly recommend this dish.
Ahmad Buhtta
[email protected]I'm allergic to garlic, so I had to make a few substitutions to this recipe. I used shallots instead of garlic in the sabayon, and it turned out great!
Nasozi Betty
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Okechukwu Richard
[email protected]I would have liked the recipe to include more detailed instructions on how to sear the scallops. I ended up overcooking them a bit.
Ante Do
[email protected]I had a great time making this dish. It was a bit challenging, but I learned a lot and the end result was worth it. The scallops were cooked perfectly and the roasted garlic sabayon was heavenly.
Charlotte Lewis
[email protected]This recipe is a bit too complicated for me. I think I'll stick to simpler dishes for now.
Kareena wrathall
[email protected]I'm not a big fan of scallops, but I was pleasantly surprised by this dish. The scallops were cooked perfectly and the roasted garlic sabayon was amazing. I'll definitely be making this again!
Manoj Stha
[email protected]The roasted garlic sabayon was a bit too heavy for my taste. I think I'll try making it with a lighter sauce next time.
Swapon Melkar
[email protected]This dish is a keeper! The combination of seared scallops and roasted garlic sabayon is simply irresistible. My family loved it, and I'm sure I'll be making it again soon.
Roudra Chandra
[email protected]The scallops were a bit overcooked for my taste, but the roasted garlic sabayon was divine. I'll definitely be trying this recipe again, but I'll cook the scallops for a shorter amount of time.
Asad Mohamut
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to make this dish without any problems. The instructions were clear and concise, and the end result was delicious!
Vaughn Jacks
[email protected]OMG! This dish was a total hit! The scallops were cooked to perfection, seared on the outside and tender on the inside. The roasted garlic sabayon was the perfect complement, adding a rich and creamy flavor. I'll definitely be making this again!