Oysters And Pearls Recipe
"Sabayon" of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar
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Ingredients
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For the Sabayon
For the Oysters
For Garnishing
Method
Preparing the Sabayon
- 1
Soak the Tapioca
In a medium pot, combine the pearl tapioca and water. Let it soak for 30 minutes.
- 2
Cook the Tapioca
After soaking, cook the tapioca over medium heat, stirring frequently, until it becomes translucent and tender, about 20-25 minutes. Drain and set aside.
- 3
Prepare the Sabayon
In a heatproof bowl, whisk together the egg yolks and dry white wine. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume, about 5-7 minutes.
- 4
- 5
Combine with Tapioca
Gently fold the cooked tapioca into the sabayon until well combined. Keep warm until ready to serve.
Preparing the Oysters
- 6
Shuck the Oysters
Carefully shuck the Island Creek oysters and place them on a bed of crushed ice.
- 7
Drizzle Lemon Juice
Drizzle fresh lemon juice over the oysters to enhance their flavor.
Plating and Serving
- 8
Plate the Dish
In a shallow serving bowl, spoon a generous amount of the sabayon with tapioca at the bottom.
- 9
Add Oysters
Place the shucked oysters on top of the sabayon.
- 10
Garnish with Caviar and Chives
Top each oyster with a small spoonful of Regiis Ova caviar and sprinkle with chopped chives.
- 11
Serve Immediately
Serve the dish immediately while the sabayon is warm and enjoy the luxurious combination of flavors.
