Pan-fried scallops and black garlic sabayon
- 18 to 30 scallops (depending on size)
- 1 C. coffee sweet butter
- 1 C. tablespoon extra virgin olive oil
- 1 clove of peeled black garlic
- empty scallops (for presentation)
- Green salad or mesclun
- flower of salt
Black garlic sabayon:
- 4 dl semi-dry white wine
- 1 shallot
- 6 egg yolks
- 200 g clarified butter
- a few cloves of peeled black garlic
BLACK GARLIC SABAYON:
- In a saucepan, add a knob of butter, the chopped shallot and 6 cloves of black garlic previously crushed with a fork.
- Leave to melt for a few seconds then add the white wine at 3 heights. Reduce the juice.
- Then cool the preparation with 2 tablespoons of white wine.
- Add the egg yolks and emulsify with a whisk over low heat until the mixture thickens.
- When the bottom of the pan appears, add the clarified butter off the heat.
- Adjust seasoning and set aside.
- Chef's tip: To find out if your pan temperature is not too hot when preparing your sabayon, tap the bottom of the pan with the palm of your hand.
- It should be hot but not hot. Do not hesitate to remove the pan from the heat if necessary during this preparation without stopping whisking.
- In a very hot pan, add a drizzle of olive oil with a small knob of butter.
- Place the previously seasoned scallops and sear for a few seconds on each side until nicely browned (without overcooking them).
- Drizzle with butter then set aside.
- Arrange in previously cleaned shells or in a small soup plate, starting with the sabayon.
- Then place the scallops and finish with the black garlic previously cut into brunoise (small dice). and a pinch of fleur de sel.
Pan-fried scallops and black garlic sabayon
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Pan-fried scallops and black garlic sabayon Recipe – Pan-fried scallops and black garlic sabayon Recipes
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