Can We Use Your Data to Better Tailor Your Web Experience?

We (and our partners) will collect data and use cookies for website and ad personalization, on and off of hatcocorp.com, as well as analytics and measurement in an effort to provide the most relevant content. Learn how Hatco and our partners collect and use data.

Personal Cookies Are Disabled.

We have disabled all cookies for website and ad personalization, on and off of hatcocorp.com, as well as analytics and measurement. This website will still use limited cookies, but not for personalization or measurement. Learn more about how we use cookies.

Our Site Uses Cookies to Provide the Most Relevant Experience.

By continuing to use this site, you agree to our use of cookies. Find out more here.

Subscribe to our newsletter

and receive the latest Hatco and industry updates

Hours: 7:00 am - 5:00 pm (CT)
Scallops with Hollandaise Sauce

Scallops with Hollandaise Sauce

2020-03-24

Hatco and Krampouz are proud to offer a variety of commercial and professional countertop cooking equipment. This recipe is originally shared by Krampouz.

Scallops with Hollandaise Sauce Preparation

Ingredients
24 scallops
Paste made from fish eggs (Haviorig)
180 g butter
¾ lemon juice
3 egg yolks
Guerande salt
Ground black pepper

 

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 the sauce:

  • 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.
  • Serve the scallops accompanied with the sauce.

Enjoy your meal!

Advice: These scallops can be served with streamed potatoes or a vegetable mix (cauliflower, broccoli and celery root diced, washed down with 10cl vegetable broth and cooked on the griddle for 15 minutes on low heat).

newsletter icon

Subscribe to our Newsletter
and receive the latest Hatco and industry updates