Recipe: Pan seared scallops
By Edward Hayden
You will need:
For the hollandaise Sauce:
3 large egg yolks
1 tsp white wine vinegar/lemon juice
2 dsp of boiling water (if required)
Ground white pepper
For the scallops:
18 scallops (orange roe removed or left attached, that’s a personal choice)
1. Begin by making the hollandaise sauce. Heat a large saucepan of water and keep it on a very gentle simmer.
2. Begin by fully melting the butter then allow remove it from the heat, keep it warm but not bubbling. (Luke warm is fine)
3. Choose a large spotless clean bowl (either glass or stainless steel) and put the egg yolks in there with the white wine vinegar or lemon juice.
4. Place the bowl over the simmering water and continue to whisk at all times until the egg yolks become light and creamy in both colour and consistency. You need to be very careful at this stage because the line between creamy and scrambled is indeed very fine!
5. Pour in the melted butter very slowly whilst continuing to whisk at all times.
It’s a bit of a balancing act at this stage because you will need to take the bowl on and off of the saucepan whilst whisking in the butter but do persevere, the end result is worth it all.
6. If after adding all the butter the sauce is still a little thick for your liking whisk in the boiling water. Season to taste. I find it best to store the sauce for up to an hour in a china teapot kept near the cooker.
7. Heat a large pan and add the butter until bubbling. Lay the scallops out flat on a plate or chopping board. Season the scallops with a little salt and black pepper.
8. Toss them into the pan and cook for 1 minute on either side on a very hot pan until golden brown. Add in a little butter now to get a nice glaze. Allow to sit for a further moment and then prepare to serve.
9. Rest the scallops on a warmed service plate and drizzle the plate with a little of the hollandaise sauce. Serve immediately.