Scallops, Bacon,Caviar and Zabaglione Sauce
Comments: Exquisite bites for the Holidays.
20 medium scallops 1/2 teaspoon [2.5 mL] ground white pepper 10 slices bacon, halved 4 tablespoons [60 mL] caviar [approximately 60 g / 2 ounces]
4 egg yolks 1/2 cup [125 mL] white wine 2 tablespoons [30 g] butter [at room temperature], diced Preheat oven to 375°F [190°C]. Cover a baking sheet with greaseproof paper. Pepper scallops; roll each scallop in a bacon slice half. Arrange, bacon down, apart onto prepared baking sheet. Bake for 15 minutes. Meanwhile, to prepare the zabaglione sauce, into a large metal bowl using an electric whip, beat together egg yolks, white wine and butter dices until foamy. Transfer bowl over simmering water. Whip for approximately 8 minutes, to get a really thick zabaglione sauce. Evenly spoon onto 4 individual medium plates. Top sauce with 5 scallops, alternating bacon and scallop on top, on each plate. Evenly spoon caviar over each scallop. Serve immediately.