Keto Scallops with Champagne Sabayon

This dish is a perfect starter for your Christmas dinner!

The foaming sabayon sauce is often made from champagne. It is a beautiful, refined sauce that fits the holiday dishes. The dry, fresh taste of the wine combines well with the fleshy scallops.

Enjoy this delicious and beautiful recipe

Love,

💜💚💜

Ketocosmo

Scallops and Crayfish dish
Keto Scallops with Champagne Sabayon
Votes: 1
Rating: 5
You:
Rate this recipe!
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Servings Prep Time
4 dishes 20 minutes
Servings Prep Time
4 dishes 20 minutes
Scallops and Crayfish dish
Keto Scallops with Champagne Sabayon
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 dishes 20 minutes
Servings Prep Time
4 dishes 20 minutes
Ingredients
Servings: dishes
Units:
Instructions
  1. Season the scallops with salt and pepper and rub them in with lemon juice and olive oil. Leave them for a while
  2. In a pan, beat the egg yolks with the champagne
  3. Hang the pan in a bigger pan with a bottom of boiling water and beat with a whisk or hand mixer to a foamy, creamy sauce.
  4. Add the butter in cubes and beat them in the sabayon
  5. Stir in the tarragon and 2 teaspoons of lemon zest and season with salt and pepper.
  6. Meanwhile, let a grill pan become hot. Place the scallops in the grill pan and roast them nicely brown and just tender for 3-4 minutes, turning them halfway
  7. Heat the crayfish briefly in the grill pan
  8. Place the salicornia in a sieve, pour boiling water over it and let the greenery drain well.
  9. Place the scallops and crayfish on a hot plate, and add the champagne sabayon. Garnish with a dash of salicornia on it. Serve immediately.
Recipe Notes

Shopping list

4-8 scallops in the shell
salt, freshly ground pepper
juice and grate of half a lemon
2 tablespoons olive oil
3 egg yolks
125 milliliters of champagne
40 grams of butter
½ tablespoon fresh tarragon, finely chopped
12-18 crayfish tails
50 grams of salicornia

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