Scallops with Foaming Hollandaise and Spring White Truffle

Name: Scallops with Foaming Hollandaise and Spring White Truffle
Prep time: 15 min
Cook time: 15 min
Yield: Serves 1 - 2
Ingredients: 6 live scallops; 3 tablespoons white wine vinegar; 3 black peppercorns; 1 bay leaf; 100g butter; A knob of butter for cooking the scallops; A squeeze of lemon juice; 2 eggs, separated; 20g spring white truffle

Feeds 1 - 2 people
Prep time 15m
Cook time 15m

Description

Impress your loved ones with this super scallop recipe! The scallops are fried in butter, served in their shells and topped with a buttery foaming hollandaise, which is made by folding whipped egg whites into hollandaise sauce. The truffle really seals the deal… a beautiful, light yet indulgent starter or main course with some bread and a side dish. A sharp, lemon-dressed salad would be ideal.

Ingredients

6 live scallops
3 tablespoons white wine vinegar
3 black peppercorns
1 bay leaf
100g butter
A knob of butter for cooking the scallops
A squeeze of lemon juice
2 eggs, separated
20g spring white truffle

Method

First, remove the scallops from their shells. Insert an oyster shucker or other small knife at the hinge of the scallop and twist it to prise the shell apart slightly. Ensure the scallop is flat side down, then insert another flexible knife (such as a fish filleting knife or flexible butter knife) into the shell, and use it to release the scallop from the base of the shell. The shell will now come open. Remove all parts of the scallop except the white meat and the coral.
Refrigerate the scallops while you wash and dry the shells.
Place the vinegar, peppercorns and bay leaf into a saucepan and reduce to 1 tablespoon of liquid. Strain and set aside. Melt the butter.
Set a bowl over a saucepan of barely simmering water (don’t let the water touch the bowl). Add the egg yolks and the reduction and whisk while warming gently.
Begin adding the butter in very small amounts - as if you are making a mayonnaise, whisking all the time. Once all the butter has been added, add the lemon juice too. If the hollandaise is too thick, add some warm water to thin it to the desired consistency. Season with salt and pepper.
Whisk the egg whites to stiff peaks and fold into the hollandaise.
Heat a splash of oil in a non stick pan and add the scallops. Cook, without moving for 3 minutes, then add the butter, turn and cook for 2-3 minutes more, basting with the butter.
Serve the scallops in their shells topped with the foaming hollandaise. Shave over the white truffle.

Scallops with Foaming Hollandaise and Spring White Truffle

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