Pierre Wynants, former chef at Comme chez Soi restaurant in Brussels, is a dear friend of Adrienne’s and I share his recipe for Scallops with Riesling Sabayon from the book, Cooking with Adrienne, during the Food For Thought 2017 campaign in his honor. He was one of the first to write a review of the book:
‘Let’s remember the good memories and the tasteful kitchen we have all created and experienced during these years. It has always been a great pleasure to satisfy customers who became our true friends. Both of you have always been the perfect image of the culinary culture you brought to America and we really admire you! Your book pays tribute to Adrienne’s passion and amazing personality. Martin and Adrienne, may the friendship of all the great Chefs be a way of comforting one another during this period in your lives.’
Help support Adrienne, and the 50,000 other people in the US alone, coping with FTD dementia by buying a copy of the book. During the Food For Thought 2017 campaign 100% of the proceeds from the sales will be donated to the charity.
This easy yet elegant sauce comes from Pierre Wynants, the former chef of Comme chez Soi restaurant in Brussels. The name of the restaurant translates as “Like at Home,” meaning that the chef is cooking for you as if you were in his home.
Everything that came out of Pierre’s kitchen was simply wonderful, but this sauce is sublime. It is an unsweetened sabayon – another emulsion – and must be served immediately. It has four ingredients and takes very little time to prepare, but it will astound you with its sophisticated taste. Adrienne served it on simply sautéed scallops with new potatoes and thin beans for a Comme chez Soi meal.
Scallops with Riesling Sabayon
* Scallops are often sold with the remnant of the muscle that attaches it to the shell. This rough strip along the side of the scallop about ¾ inch long should be removed with your fingers or a knife. ** To clarify butter, melt 2 teaspoons butter in the microwave; measure out 1 teaspoon of the clear yellow liquid; discard the solids at the bottom.
- 1 to 2 tablespoons unsalted butter
- 12 to 16 medium to large scallops, muscle* removed
- 2 egg yolks
- ¼ cup Riesling or other similar white wine
- 1 to 2 teaspoons fresh squeezed lemon juice
- 2 teaspoons clarified unsalted butter**
- Step 1 Scallops
- Step 2 Select a sauté pan large enough to accommodate all the scallops without crowding. If necessary, use two pans. Place over medium-high heat, add the butter, and cook until foaming. Add the scallops and cook for 3 to 5 minutes, just until lightly browned, then turn and cook for another 3 minutes. If in doubt about the cooking time, remove one scallop and slice in half – it should be translucent in the center but not raw. Remove the scallops to a warm plate and cover with foil.
- Step 3
- Step 4 Sauce
- Step 5 In a copper or heavy-bottomed, pan, whisk together the egg yolk and wine. Place over very low heat and cook and continue whisking while you increase the heat slowly to medium high. The mixture will begin to foam and then swell into a light, soft mass. It is done when it forms soft mounds at the end of the whisk, which will take 5 to 7 minutes. Whisk in 1 tablespoon lemon juice and the clarified butter and taste for acidity, add the remaining lemon juice as needed. Season with salt and pepper.
- Step 6 Place the scallops on warmed plates and dress with the sauce.