Scallops with orange sabayon
Ingredients
for 2 person
| 1 | fresh egg yolk |
| 1 | organic orange, grated zest and 2 tbsp of juice |
| 2 tbsp | vermouth (e.g. Noilly Prat) |
| ½ tsp | sugar |
| 1 pinch | salt |
| clarified butter | |
| 8 | scallops |
| ½ tsp | Fine Food Épices de la mer |
| 1 tsp | Fine Food Olio di nocciola |
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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