Seared Scallops with Roasted-Garlic Sabayon

Seared Scallops with Roasted-Garlic Sabayon
Photo by Mark Thomas


  • 1 teaspoon fresh chives
  • 3 tablespoons dry vermouth
  • 3 cups arugula
  • 1 teaspoon fresh tarragon
  • 1 ¼ pounds sea scallops or bay scallops
  • 1 tablespoon fresh lemon juice
  • ½ cup bottled clam juice
  • + 4 more ingredients
    • 2 garlic
    • 4 large egg yolks
    • 4 teaspoons olive oil
    • 1 teaspoon fresh parsley

Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. Drizzle 1 teaspoon 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...

View full recipe at Epicurious


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