Scallops with Hollandaise Haviorig sauce

recipe | Plancha

  • Difficulty easy
  • Number of persons 6
  • Preparation / cooking time
  • Cost €€ €€€€€
  • 24 scallops
  • Paste made from fish eggs (Haviorig)
  • 180 g of butter
  • The 3/4 lemon juice
  • 3 egg yolks
  • Guerande solt
  • Ground black pepper
Recipe realized with the follow Krampouz product :

Preparing the sauce

-Cut the butter into small pieces.

-Prepare a bain-marie.

-In a saucepan, boil the lemon juice to reduce it. Off the heat, add 1 tablespoon of cold water, then the egg yolks while whisking briskly.

-Place the pan in the water bath while still beating. When the mixture begins to thicken, add the butter gradually, while whisking. Salt and pepper.

Preparing scallops

-Cook the scallops on the griddle 2 minutes on each side. With the point of the knife, sprinkle with salt and add a twist of pepper on each.
– At the end of preparation, add and mix the 2 tablespoons of Haviorig paste to the Holladaise sauce. (preparation for toasts based on fish eggs).
– Serve the scallops accompanied with the sauce.

Tips of the Chief Valerie Clech-Limantour:

These scallops  can be served with potatoes steamed or vegetable papillote (cauliflower, broccoli and celery root diced, washed down with 10cl vegetable broth and cook on griddle 15 minutes on low heat).

Enjoy your meal!