Winter is the best time of year to enjoy New England’s seafood bounty. The chilled, clear waters are cleaner and better oxygenated at this time of year than any other. This renders the shellfish plump and delicious. These Bay Scallops are superlatively sweet and tasty, lightly cooked and paired with savory ham and frothy zabaglione sauce.
Serves: 2-3 people
- 1 pound Bay Scallops, Cleaned
- 6 each slices of serrano ham, or prosciutto
- 2 each Serrano Chilies, sliced super thin into rings
For the Zabalogne:
- 4 each Egg yolks
- ½ cup Champagne
- 2 Tbsp Mirin
- 1 tsp sea salt
- 1 ounce butter, melted
- Preheat Cinder to sear (450 degrees F)
- Season the scallops with salt and pepper and toss lightly with vegetable oil
- Before cooking the scallops, prepare the Zabalogne sing a small mixing bowl over a pot of simering water
- Combine ingredients for the zabalogne except for the butter and whisk over the simmering water until frothy and thickened (this should take a few minutes and the sauce will be hot, not curdled)
- Add the melted butter and continue to whisk to combine.
- Remove the bowl from the simmering water and hold in a warm place
- Sear the seasoned scallops on the cinder with the lid open for 1 minute
- Using a spatula, turn the scallops over and allow to sear another minute.
- Remove the scallops to a serving dish shut off the Cinder grill
- Arrange the slices of ham and chilies among the scallops
- Coat the entire dish with the Zabalogne and eat right away.