Scallops, Bacon,Caviar and Zabaglione Sauce

Scallops, Bacon,Caviar and Zabaglione Sauce

Comments: Exquisite bites for the Holidays.
Servings: 4
Ingredients Preparation

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]

Zabaglione Sauce

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.