Keto Scallops with Champagne Sabayon
Servings Prep Time
4dishes 20minutes
Servings Prep Time
4dishes 20minutes
  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