Scallops with prosecco foam

Capesante nella schiuma di prosecco

Ingredients 4 persons

3 medium eggs

1.5 tablespoons honey

3 tablespoons soy sauce

16 scallops (thawed and at room temperature

50 grams unsalted butter

100 ml prosecco

Corn salad bag

Frying pan

Cooking pan with shallow pan

(for au bain-marie)

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1. If you bought frozen scallops, thaw them a day before. Let them come to room temperature for about an hour and pat dry just before using.

2. Bring a pan of water to a boil in which another pan or heatproof bowl will fit. 3. Split the eggs (the whites will not be used: you can use them if necessary Pavlova from them). Place the egg yolks with the 1.5 tablespoons of honey and 1.5 tablespoons of soy sauce in a heatproof bowl and beat vigorously with a mixer for about 2 minutes.

4. Sprinkle the scallops with pepper and a little salt. Heat the butter in a skillet, don't turn up the heat too high and fry the scallops for 2 minutes per side until cooked through. Turn off the heat.

5. In the pan with the cooking fat, add 1.5 tablespoons of soy sauce and stir that in.

6. Place the corn salad on the plates, drizzle the soy sauce on top and arrange 4 scallops per plate next to it.

7. Place the heatproof bowl or pan with the egg mixture in the pan with a small layer of boiling water. Make sure the bottom of the bowl/pan does not touch the water (au bain-marie). While whisking with the mixer, heat the egg mixture and pour in the prosecco in a thin stream. Keep whisking until a thick, frothy sauce forms. You do not have to use all the prosecco.

8. Spread the prosecco foam over the lettuce and scallops.

👉🏽 Delicious as a festive appetizer, but also great as a small snack between meals. Then you can suffice with 2 scallops per person.