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