Oysters Gratineed with Nova Scotia Sparkling Wine Sabayon



Chef:
Mark Gabrieau
Source:
Gabrieau’s Bistro

Ingredients: 

12 Oysters
2 oz Melted Butter
1 tbsp Fine Diced Shallots
4 oz NS Sparkling Wine
1 tsp Sugar (optional)
2 Egg Yolks
2 tsp Lemon or Lime Juice
Pinch Cracked Pepper
1 tsp Fine Chopped Chives or Cilantro (optional)

Method: 

Place shallot & 1/2 of the wine in small pan and bring to a boil, reduce heat and simmer until the wine is almost gone. Add remaining wine and transfer to a medium stainless teel or glass bowl, add egg yolks & sugar. Whisk over simmering water until light & fluffy (ribbon) stage, remove from heat and slowly whisk in melted butter. Add pepper, lemon juice and herbs, add salt if needed.

Place a tsp or 2 over shucked oysters in shell and broil for 2 minutes or until slightly browned then serve. This can also be done with a propane or butane torch.



Products used in this recipe: 
Photo of Oysters Gratineed with Nova Scotia Sparkling Wine Sabayon
Oysters Gratineed with Nova Scotia Sparkling Wine Sabayon