Scallops with Foaming Hollandaise & Spring White Truffle
Drogo
1-2
15 minutes
15 minutes
These scallops with hollandaise make an elegant starter, combining golden pan-fried scallops with a light, buttery sauce and freshly shaved spring white truffle. Served as scallops in shell, the finished dish has an impressive presentation while allowing the delicate flavour of the seafood to remain the focus.
Unlike a traditional hollandaise, this recipe creates a foaming hollandaise by folding whisked egg whites into the finished sauce. This gives it a lighter, airier texture while retaining the familiar richness of butter, egg yolks and lemon.
Finished with freshly shaved white truffle, the scallops take on another layer of delicate aroma and earthy flavour. This luxurious truffle hollandaise pairing is ideal for a special occasion, either as a starter or served with bread and a sharply dressed salad for a more substantial dish.
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
Directions
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Step 1, Remove the scallops from their shells. Insert an oyster shucker or another small knife at the hinge and twist gently to prise the shell apart slightly. Keeping the scallop flat-side down, insert a flexible knife into the shell and use it to release the scallop from the base. Open the shell fully and remove everything except the white scallop meat and coral.
Step 2, Place the prepared scallops in the refrigerator while you thoroughly wash and dry the shells ready for serving.
Step 3, Add the white wine vinegar, black peppercorns and bay leaf to a saucepan and reduce until approximately 1 tablespoon of liquid remains. Strain the reduction and set aside, then melt the 100g butter separately.
Step 4, Set a heatproof bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks and vinegar reduction, then whisk continuously while warming the mixture gently.
Step 5, Begin adding the melted butter in very small amounts, whisking continuously as you would when making mayonnaise. Once all the butter has been incorporated, add a squeeze of lemon juice. If the hollandaise is too thick, whisk in a little warm water until you reach the desired consistency, then season with salt and pepper.
Step 6, Whisk the egg whites until they form stiff peaks, then carefully fold them through the hollandaise. This creates the light, airy foaming hollandaise that distinguishes the sauce in this recipe.
Step 7, Heat a splash of oil in a non-stick frying pan and add the scallops. Cook without moving them for 3 minutes, then add the knob of butter. Turn the scallops and cook for another 2–3 minutes, basting them with the melted butter as they finish cooking.
Step 8, Return the cooked scallops to their shells, spoon the foaming hollandaise generously over the top and finish by shaving the fresh white truffle directly over each portion. Serve immediately.
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