Scallops sabayon

Featuring farmed scallops, this dish pairs them with sabayon—a warm custard sauce usually sweetened and served for dessert, but equally excellent as a savory sauce. Farmed scallops are green-rated by Seafood Watch, making this a delicious and sustainable dish.

Recipe by Chef John Ash
(Serves 4)

Ingredients

Sabayon:

• 1/2 cup shellfish or fish stock
• 3 tablespoons dry white vermouth or white wine
• 1 tablespoon fresh lemon juice
• 4 large egg yolks
• 1 or 2 tablespoons roasted garlic
• 1 tablespoon finely chopped mixed fresh herbs, such as chives, tarragon, and parsley
• Fine sea salt and freshly ground pepper

Scallops:

• 12 jumbo scallops, side muscle removed
• 2 cups baby greens, such as arugula or tat soi, lightly packed
• 3 tablespoons olive oil
• Fine sea salt and freshly ground pepper

Preparation

Sabayon:

1. In a medium saucepan, bring the stock and wine to a simmer over medium heat.
2. Remove from the heat and stir in the lemon juice.
3. In a medium metal bowl, whisk the egg yolks and garlic until smooth, then very gradually whisk the warm stock mixture into the yolk mixture to temper them.
4. Place the bowl on top of a pot with about 2 inches of simmering water, making sure the bottom of the bowl doesn’t touch the water, and whisk constantly until the mixture has thickened, about 3 minutes.
5. Remove the bowl from the pan and stir in the herbs. Add salt and pepper to taste.

Scallops:

1. Pat the scallops dry with paper towel and season lightly with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Sear the scallops on both sides until golden brown, about 3 minutes total. Be careful not to overcook; the scallops should be translucent in the center.
3. Arrange the greens on 4 warm plates. Place the scallops on top, spoon the sabayon over, and serve immediately.

Meet the chef

John Ash

John Ash was an internationally recognized chef, author, and two-time James Beard Award winner. He was passionate about ocean conservation and was one of many chefs nationwide dedicated to promoting seafood that is both delicious and sustainable. This recipe is from his cookbook, The Hog Island Book of Fish & Seafood.