Cappesante e Aglio Zabaione -- Scallops in Roasted Garlic Sabayon




2 heads whole garlic
1-1/3 tbsp. extra virgin olive oil
1-1/4 lb. sea or
bay scallops
1/2 cup bottled clam juice
3 tbsp. dry vermouth
1 tbsp. fresh lemon juice
4 lg. egg yolks
1 tsp. chopped fresh parsley
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh chives
3 cups lightly packed arugula


Roasted Garlic:
Preheat oven to 400°F. Cut top ¼ inch off heads of garlic to expose cloves. Place garlic heads on a large sheet of aluminum foil. Drizzle 1 teaspoon of oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes. Cool, squeeze garlic from skis into bowl. Using firm strokes, mash roasted garlic until very smooth.

Heat remaining olive in a heavy large skillet over medium high heat. Sprinkle scallops with salt and pepper. Sear half of the scallops at a time until brown and just opaque in the center, about 1 to 1½ minutes per side. For bay scallops, stir frequently. Transfer to a plate. Tent with
foil to keep warm.

Sabayon (Zabaione):
Bring clam juice and vermouth to boil in a small sauce pan; remove from heat. Stir in lemon juice. Mix 4 egg yolks and 2 tablespoons of the roasted garlic puree in a large metal bowl just to blend. Gradually whisk in clam juice mixture. Place bowl over a saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy about 3-4 minutes.

Remove from water and whisk in parsley, tarragon and chives. Season with salt and pepper. Divide arugula among 4 plates; place scallops atop arugula. Spoon sabayon over scallops. Serve with additional sabayon.

Author's Comments

This dish takes little to prepare. The roasting of the garlic is lengthy, but roasts without any intervention. Once the garlic is roasted the entire dish is completed in less than 30 minutes, yet the the flavors are outstanding. Use the Zabaione on other fish dishes.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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