Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sabayon
Scallops
How it's done
Sabayon
In a thin-sided bowl, mix the egg yolk with all the other ingredients up to and including the salt. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a hand mixer, whisk the mixture for approx. 3 mins. until the sabayon is light and fluffy and traces form when it is stirred. Remove the bowl and continue to stir until the sabayon has cooled.
Scallops
Heat the clarified butter in a non-stick frying pan, add the scallops and fry for approx. 2 mins. on each side, season with salt. Serve the sabayon on two plates, top with the scallops and drizzle with oil.
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