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.
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
ROASTED GARLIC SABAYON
I have no idea where this recipe came from. I have had it for years, though. It is great on grilled chicken breasts or roast fowl. The yield depends on the volume of the whipped cream, approximately 2 cups. Preparation time includes roasting the garlic and whipping the cream.
Provided by Queen Dragon Mom
Categories Sauces
Time 45m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cut off bottom of garlic heads.
- Place on aluminum foil.
- Cut off top third of garlics.
- Drizzle 1/2 of oil on cut surfaces, replace tops.
- Drizzle the remaining oil on garlic.
- Wrap loosely and place in hot oven.
- Roast for 15 - 30 minutes.
- You can tell when it's ready by the aroma.
- Remove garlic from oven and let cool.
- While garlic is cooling, whip the cream.
- Peel the garlic and push it through a sieve or food mill.
- In the top of a bain marie, combine garlic paste with lemon juice and stir in the yolks.
- Over simmering water, whisk the garlic, juice and yolk mixture. Be careful to cook very slowly or you will have lovely garlic scrambled eggs.
- At the ribbon stage, add the wine.
- Continue whisking until the mixture thickens.
- Remove from heat, continuing to whisk, until cooled slightly.
- Fold the whipped cream into the mixture.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 980.8, Fat 69, SaturatedFat 23.7, Cholesterol 927.5, Sodium 320.1, Carbohydrate 20.2, Fiber 0.7, Sugar 4.5, Protein 28.5
BAKED ROCK OYSTERS WITH BACON, CABBAGE AND GUINNESS SABAYON
A great dish for St. Patrick's Day --or any other day for that matter. From "The New Irish Table" by Margaret Johnson.
Provided by Chef Kate
Categories Vegetable
Time 30m
Yield 24 oysters
Number Of Ingredients 9
Steps:
- To make the sabayon, in a double boiler, whisk the egg yolks, Guinness, lemon juice, salt and pepper together.
- Place over barely simmering water, and whisk for 3 to 5 minutes, or until the sauce begins to thicken.
- Remove from the heat, and gradually drizzle in the melted butter until the sauce is well blended.
- Cook the cabbage in salted boiling water for 1 or 2 minutes, or until slightly wilted. Drain, and immerse in cold water. Drain again.
- In a small skillet, heat the oil over medium heat. Cook the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain.
- Preheat the broiler. Shuck the oysters over a small bowl. Reserve the deeper half of each shell, and rinse them under cold water.
- Place the shells on a bed of rock salt in a small, sided baking sheet.
- Divide the cabbage among the shells; put an oyster on top of each, and sprinkle the bacon over the oysters. Spoon some of the sabayon over each.
- Place under the broiler 4 inches from the heat source, and cook for about 3 minutes or until the sauce is browned and bubbling.
- Serve immediately.
Nutrition Facts : Calories 157.8, Fat 11.1, SaturatedFat 5.8, Cholesterol 63.6, Sodium 89.2, Carbohydrate 4.9, Fiber 0.1, Sugar 0.1, Protein 5.8
HOW TO ROAST GARLIC
Keen to find out how to roast garlic? Once roasted, garlic becomes sweet and soft - perfect for soups, sauces and dips
Provided by Anna Glover
Time 22m
Yield 1 whole garlic
Number Of Ingredients 2
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
- Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.
Nutrition Facts : Calories 16 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
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