I don’t take credit for this recipe; credit goes to Monica Galetti, who presented this as her skills-test challenge in Masterchef Professional in the 2013 series. We saw and liked, then we made our own version and liked, so here’s the plan:
Make a savory Champagne Zabaglione, sear scallops. Dress the scallops with a spoon or two of Zabaglione and whack under the grill until the Zabaglione begins to brown.
Monica’s candidates had to do it in 10 minutes. You may take longer, but it is actually pretty quick to make.
Pre-heat the grill at full whack.
For the Zabaglione, whisk one egg yolk per portion in a Bairne Marie. Whisk, whisk and whisk. Never stop, never slow. You’d want the yolks to heat while whisking them white and fluffy. When you’ve reached 60C, begin slowly adding Champage, about 70ml per portion. Season to taste with a sprinkle of salt, possibly a small dash of lime juice. Monica used fresh horseraddish shavings, which we found nice. Black pepper would also work.
Keep whisking until you’ve reached the consistency of runny custard, and put in the fridge for a few minutes while you sear the scallops in a black pepper butter.
Take a nice wide-rimmed soup plate, add two or three scallops into each, and dress with two large spoons of the Zabaglione. Grill for a minute or two, just until it begins to brown.
Decorate with some samphire or a little fresh dill, serve and enjoy with fresh baquette.