Seared Scallops and Prawns with Garlic Sabayon



Recipe & Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Ros McOnie

SERVING SUGGESTION: Try this recipe with a chilled Chardonnay from


  1. Preheat the oven to 180°C.
  2. Cut the garlic head in half, wrap in foil and place in the oven to roast for 30 minutes, or until very soft.
  3. Squeeze the garlic out from skins, and mash with a fork.
  4. Heat 2 tbsp olive oil in a large frying pan over medium heat.
  5. Season the scallops with salt and pepper.
  6. Sear in the hot pan for about a minute on each side, or until golden brown. Remove and cover with foil to keep warm.
  7. Heat 2 tbsp olive oil in the same pan over medium heat. Add the prawns and sauté for 1 minute, or until completely pink and cooked through. Season with salt and set aside, covered with foil to keep warm.
  8. Heat 3 tbsp olive oil in the same pan over high heat; add the fennel and sauté for a few minutes until just tender.
  9. Remove fennel and add the mushrooms, add more olive oil if needed. Sauté mushrooms for a few minutes, until tender and browned. Season with salt and pepper.
  10. In a separate pot, bring stock and champagne to boil. Remove from heat.
  11. In a bowl, whisk together egg yolks and garlic puree. Gradually whisk in champagne and stock juice.
  12. Place over a small pot of simmering water (not touching the water) and whisk until sabayon is thick and creamy (about 3 minutes).
  13. Whisk in parsley, chives and salt and pepper.
  14. Place scallops, prawns, fennel and mushrooms on a serving dish. Pour the sabayon over and then place under the grill for 1 minute, until golden brown in parts.


1 head garlic
7 tbsp olive oil
300g scallops
250g prawns, deveined
1 head fresh fennel, thinly sliced
250g exotic mushrooms, thinly sliced
½ cup fish stock
4 tbsp MCC
4 free-range egg yolks
1 tsp Italian parsley, finely chopped
1 tsp chives, finely chopped
salt and pepper, to season