Salt Block Recipe - Scallops, Bacon Wrapped with Orange Sabayon - Himalayan Salt Block.org
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Salt Block Recipe – Scallops, Bacon Wrapped with Orange Sabayon

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Ahh Scallops!

This salt block recipe with scallops, has been fancied up with the use of an orange based sabayon sauce. A sabayon, is a simple sauce using an egg yolk, and in this case a small amount of orange juice and wine as an acid. With some heat and whisking, these ingredients are transformed into a light and fluffy sauce that then transfers the flavor of citrus to seafood, fish, or other protein. For these scallops being cooked on the salt block, this sauce adds that wholesome finishing to the plate and mingles light citrus notes to the seafood. The plating is touched up with some orange zest which adds color and contributes by adding another texture and more orange flavor. Here, we have also used some balsamic reduction to add some color contrast to the white plate and light colored food. Of course, you could use another citrus such as lime or lemon, by substituting the liquid in the sauce and the zest on the plate to match your new choice. This is such an easy addition you’ll want to use it the next time you cook seafood on your salt block.

Preparation: 

For ease of use, we are using a double propane burner so that the sauce could be made while the scallops are cooking. Then everything can be transferred to the plate and served immediately. The sauce finishes in just a few moments, so it can be remade easily if you are serving larger numbers.

All the ingredients are put together while the block is heating up. Gradually increase the heat on your block until it is over 400˚F.

For a small serving as seen in the video, use the following amounts:

Scallops and Sabayon Ingredients Indicated

  • Scallops, 3 or more, bacon wrapped and skewered
  • 1 egg yolk
  • 75 ml or 1/4 cup  White Wine
  • 75 ml or 1/4 cup  Orange Juice or other citrus
  • 2 Garlic cloves, diced
  • Zest of Orange or other citrus
  • Lime, sliced thin to place on shallot (optional)
  • Paprika or Cayenne pepper, Ginger (optional)
  • Balsamic vinegar (optional)
  • *The salt is for the sabayon sauce*


 

For the Sabayon Sauce, you’ll be using a single egg yolk to all the hard work. With the burner on med-high we are cooking the yolk while whisking to incorporate air. The idea is to cook the yolk to build the foam but not turn it into scrambled eggs by over cooking it. Place all the ingredients in the bowl first before placing it on the heat. Then, whisk until a foam that is about twice the size of the original ingredients is formed. That’s about it. The video above is in real time with no edits during the cooking, so you can get the feel for how long it takes to make … about 32 seconds! Use some orange juice to stop the cooking process and you’re ready to serve it by pouring it over the scallops just at service.

Of course you can use any other citrus, lime or lemon, and this acid is why it usually ends up on seafood dish. We are building a light stable emulsion. An emulsion is the mixture of two liquids that don’t otherwise mix together. such as oil and vinegar in salad dressing. If they separate, you shake the bottle up and one liquid is dispersed into the other. With the sabayon, we are using the egg yolk and specifically the lecithin in the yolk to build the foam and trap the other ingredients. Sabayon, is often described as a sweet sauce, it can be, but it can also be both sweet or acid. Therefore, a Sabayon is as described previously, a light emulsification using egg yolk.


 

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