How to Make Seared Scallops with Roasted Garlic and Sabayon Risotto
If you feel like having delicious sea food, seared scallops could be the perfect way to to celebrate the meal. This recipe ends up in the creation of a dish loaded with scallops in a sauce of sabayon, marked with roasted garlic, lemon juice and what not. This dish is a special one, fit for the likes of the loved ones in your life. It takes its own time but the effort is totally worth it because of the treat that waits for you in the end.
Prep time: 20 min
Bake time: 45 min
Total time: 65 min
Yield: 4 servings
Utensils: Skillet, mixing bowl, saucepan, spoon and 4 serving plates
Ingredients:
Heads of garlic: 2
Olive oil: 4 teaspoons
Sea scallops or bay scallops: 1 1/4 pounds
Bottled clam juice: 1/2 cup
Dry vermouth: 3 tablespoons
Fresh lemon juice: 1 tablespoon
Egg yolks: 4 large
Chopped fresh parsley: 1 teaspoon
Chopped fresh tarragon: 1 teaspoon
Chopped fresh chives: 1 teaspoon
Lightly packed arugula: 3 cups
Instructions
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1
Preheat your oven to 450 degrees so that it is warm when you roast the garlic.
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2
Use a knife to cut a quarter inch off the garlic heads so that the cloves are exposed. Place the garlic pieces on a foil and drizzle over them 1 tablespoon of oil. Now wrap up the foil loosely and place it on the oven rack. Roast the garlic heads for 45 minutes, until they have gone very soft. Take them out and let them cool. Press the skin to take out the garlic and collect in a bowl. Mash them with a spoon to make a paste.
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3
Take a large skillet and place on medium heat. Pour in 3 tablespoons of oil. Season your scallops and sear them in the hot oil until the sides are just brown and the center is opaque. It will take you around a minute each side. Take them out into a plate and wrap a foil over to keep them warm.
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4
Now is the time to make the sauce. Pour vermouth and clam juice into a saucepan. Bring to boil and then remove the saucepan from the heat. Now add in the lemon juice and stir well. Whisk the egg yolk in a separate metal bowl and combine with the garlic puree. Now add the clam juice mixture to the egg one and whisk together well. Now place this bowl over a saucepan of boiling water. This will make the sabayon. Whisk until it is thick and creamy. Remove the bowl and whisk in the parsley, chives and the tarragon. Season according to taste with salt and pepper.
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5
Place the arugula in the four serving plates. Top arugula with scallops and then drizzle them with the sabayon. Serve right away.
