Name: Seared Scallops with Roasted-Garlic Sabayon
Yield: Makes 4 servings
Ingredients: 2 heads of garlic; 4 teaspoons olive oil; 1 1/4 pounds sea scallops or bay scallops; 1/2 cup bottled clam juice; 3 tablespoons dry vermouth; 1 tablespoon fresh lemon juice; 4 large egg yolks; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh tarragon; 1 teaspoon chopped fresh chives; 3 cups lightly packed arugula

Image may contain Plant Food Produce Vegetable and Arugula

Seared Scallops with Roasted-Garlic SabayonMark Thomas

This delicate savory version of the frothy dessert sauce is a lovely accompaniment to almost every kind of fish.

Market tip: Farmed bay scallops are the most sustainable choice; if not available, choose wild-caught Atlantic sea scallops.

Recipe notes

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