Scallops with orange sabayon
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Cooking tools:
- Thin-sided bowl
- Saucepan
- Hand mixer
- Whisk
- Nonstick skillet
- Spatula
- Plate
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Tongs
Ingredients
- ½ tsp sugar
- 1 fresh egg yolks
- clarified butter
- 8 scallops
- 1 organic oranges
- ½ tsp Fine Food Épices de la mer
- 1 tsp Fine Food Olio di nocciola
- 1 pinch salt
- 2 tbsp vermouth (e.g. Noilly Prat)
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