Warm Oysters with Champagne Sabayon

If you've had this trendy dish at a restaurant, you know "sabayon" refers to a simple frothy custard of egg yolks and wine (in this case, Champagne). The saltiness of oysters varies by species; taste one first, then season accordingly.

Yield: 6 servings (serving size: 2 oysters and 2 teaspoons sabayon)

Ingredients

• 1/4  cup  dry Champagne or other dry sparkling wine
• 1/2  teaspoon  sugar
• 2  large egg yolks
• 2  teaspoons  finely diced shallots
• 1/2  teaspoon  chopped fresh thyme
• 1/8  teaspoon  kosher salt
• 1/8  teaspoon  freshly ground black pepper
• 12  oysters on the half shell
• Small thyme sprigs (optional)

Preparation

1. Place Champagne, 1/2 teaspoon sugar, and egg yolks in the top of a double boiler; stir with a whisk. Cook over simmering water until thick and mixture reaches 160° (about 5 minutes), stirring constantly with a whisk. Remove from heat. Stir in diced shallots, chopped thyme, kosher salt, and black pepper. Cool slightly.

2. Preheat broiler.

3. Arrange oysters on a jelly-roll pan. Broil 3 minutes or just until edges begin to curl. Top evenly with sabayon. Garnish with thyme sprigs, if desired.

Nutritional Information

Calories:

102

Fat:

3.8g (sat 1g,mono 1g,poly 1.1g)

Protein:

10.4g

Carbohydrate:

5.9g

Fiber:

0.0g

Cholesterol:

118mg

Iron:

5.3mg

Sodium:

149mg

Calcium:

17mg