How to make Seared Scallops with Roasted Garlic and Sabayon Risotto

Sabayon Sauce is a cousin to the italian dessert Zabaione. Sabayon is a sweeter creamy sauce that is just a wonderful compliment to scallops and wine! The great addition to this recipe is the roasted garlic!! Yummo

Difficulty: Moderately Easy

Instructions

1. Ingredients:
   
   4 heads of garlic
   olive oil
   1 1/2 pounds of scallops
   4 8 ounce bottles of clam juice
   1 c. chicken broth
   1/2 c. chopped onion
   2 cups arborio rice
   1/4 c. dry white wine
   1/4 stick of butter
   1/4 c. chopped fresh chives
   2 lemons - juice
   4 large egg yolks
   fresh chopped parsley
   fresh chopped tarragon

2. 
    
   Roasted Garlic

   Roast Garlic:
   
   Preheat your over to 400 degrees. Cut the tops of the garlic to expose the cloves. Place aluminum foil on a cookie sheet. Place garlic on the foil. Drizzle garlic with olive oil and wrap loosely into the foil. Make sure that the garlic is covered with foil. Cook garlic for approx. 45 minutes.

3. 
    
   Cook rice

   While the garlic is roasting, heat olive oil in a pan and add your onion until translucent. Add two 8 ounce bottles of clam juice and chicken broth. Bring to boil. Add you arborio rice. Cook as directed.

4. 
    
   Whisk eggs and prepare sauce.

   When garlic is done. Let cool. Squeeze garlic from the skins into a bowl. Using a fork, mash the roasted garlic until smooth.
   Bring 1 bottle of clam juice and wine to a boil in saucepan; then remove from heat. Stir in your lemon juice. In a separate bowl, whisk egg yolks and 3 tablespoons of your roasted garlic. Gradually whisk in your clam juice mixture. Place the bowl over saucepan of simmering water and whisk until the sauce is thick and creamy (approx 3 minutes). Take off heat. Whisk in your fresh parsley, tarragon, and chives.

5. 
    
   Delicious

   Heat olive oil and some butter in pan. Add scallops. Cook on both sides until nice and browned. If you like you can add some garlic to the pan for flavor.
   Place risotto on serving patter. Place scallops on the risotto. Drizzle your Sabayon sauce on top of the scallops and risotto. Garnish with your freshly chopped chives. Delicious!!!

Tips & Warnings

• You can also garnish with some chopped hazelnuts
• Serve with a dry white wine such as chardonnay or Sauvignon Blanc

[Miragi]

on 7/23/2009 Feel free to come visit and cook this for me any time you like :) Sounds absolutely divine! 5*****

[soanyway]

on 7/17/2009 I love scallop anything! Thanks for this wonderful recipe! I have recomn'd you...pay it forward to all!