Christmas Dinner with Scallops in Creamy Wine Sauce

Ingredients

• 24 scallops (without shell)
• 250 ml dry white wine
• 50 ml cognac
• 50 ml milk
• 2 shallots
• 70 g butter
• 1 tbsp Vegetable oil
• 0.5 tsp powdered sugar
• 1 tbsp veal glaze or demi-glace (glass)
• 200 g thick beans (pre-cooked)
• Salt
• 4 egg yolks
• pepper (ground)
• parsley
• chives sprigs

Instructions

1. 1.

   Wash and pat the scallops dry. Mix 150 ml white wine with cognac and milk in a bowl, add the scallops, cover and refrigerate for about 30 minutes to marinate. Meanwhile, peel and finely chop the shallots; sauté them in 30 g butter and oil until translucent. Sprinkle powdered sugar, add veal glaze, season with salt and pepper. Pour in the remaining wine and about 50 ml water, simmer gently for about 15 minutes. Strain through a fine sieve, catch the liquid and press out the filtrate. Cook the beans in salted water for about 10 minutes, drain briefly, then peel them.

2. 2.

   Remove scallops from the marinade, heat the marinade, poach the scallops for 4-5 minutes, remove and gently separate the scallop flesh from the orange roe. Keep the scallops warm. Heat the remaining butter, brown the roe in it for 1 minute, add the beans and simmer quietly together for another 5 minutes.

3. 3.

   Whisk egg yolks with the shallot broth until frothy. Place the mixture over a hot water bath, continue whisking while gradually adding the poaching stock from the scallops. Whip the sauce until it triples in volume and season to taste. Distribute scallop flesh onto preheated plates, arrange beans and roe beside it, drizzle with the wine foam sauce. Lightly grind pepper over the dish and garnish with parsley leaves and chives sprigs.