Pan-fried scallops and black garlic sabayon
Ingredients
Instructions
- 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.
SCALLOPS:
- 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.
FINISHING :
- 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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