Seared Scallops with Roasted-Garlic Sabayon

Name: Seared Scallops with Roasted-Garlic Sabayon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters lightly packed arugula; 567 grams sea scallops or bay scallops; 118 milliliters bottled clam juice; 3 Tbsps dry vermouth; 4 larges egg yolks; 1 teaspoon chopped fresh chives; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh tarragon; 2 heads garlic; 1 Tbsp fresh lemon juice; 4 teaspoons olive oil

Seared Scallops with Roasted-Garlic Sabayon might be just the main course you are searching for. This recipe makes 4 servings with 237 calories, 21g of protein, and 10g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up egg yolks, bay scallops, lemon juice, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 400°F.

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Oven

Cut top 1/4 inch off heads of garlic to expose cloves.

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Clove

Garlic

Place garlic heads on large sheet of foil.

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Garlic

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Aluminum 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.

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Roasted Garlic

Garlic

Wrap

Cooking Oil

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Bowl

Aluminum Foil

Oven

Heat 3 teaspoons oil in heavy large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

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.

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Salt And Pepper

Scallops

Transfer to plate. Tent with foil to keep warm.

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Aluminum Foil

Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat. Stir in lemon juice.

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Lemon Juice

Clam Juice

Vermouth

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Sauce Pan

Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend. Gradually whisk in clam juice mixture.

Ingredients you will need

Roasted Garlic

Clam Juice

Egg Yolk

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Whisk

Bowl

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.

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Water

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Kitchen Thermometer

Sauce Pan

Whisk

Bowl

Remove bowl from over water.

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Water

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Bowl

Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper.

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Salt And Pepper

Tarragon

Parsley

Chives

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Whisk

Divide arugula among 4 warm plates; place scallops atop arugula. Spoon sabayon over scallops and serve.

Ingredients you will need

Scallops

Arugula

Equipment

Ingredients

Servings:

710milliliters

lightly packed arugula 567grams

sea scallops or bay scallops 118milliliters

bottled clam juice 3Tbsps

dry vermouth 4larges

egg yolks 1teaspoon

chopped fresh chives 1teaspoon

chopped fresh parsley 1teaspoon

chopped fresh tarragon 2heads

garlic 1Tbsp

fresh lemon juice 4teaspoons

olive oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.