Scallops in Saffron Dutch Sauce

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Scallops in Saffron Dutch Sauce

Scallops in Saffron Dutch Sauce

Ingredients Scallops in Saffron Dutch Sauce
Number of persons

12 scallops from the Bay of St Brieuc so without coral

2 egg yolks

100 g semi-salted butter (or, less well, mild)

1/2 lemon

7 saffron

1 tablespoon vinegar

2 tablespoons of water



Preparation Scallops in Saffron Dutch Sauce
Total Time: 14 min
Preparation time: 10 min
Cooking time: 4 min
1) Preparation of the saffron hollandaise sauce :
In a small saucepan put the water and vinegar and boil with the saffron for 1 min.
Then place the pan on a bain-marie and add the egg yolks and beat well with a whisk.
Finally add the cold butter little by little out of the bain-marie, whisking vigorously.
If the mixture cools too much, put the pan back on the water bath.
Once this operation is completed add the lemon juice, pepper and salt if the butter was not salty.
Set aside.
2) Cooking the scallops :
In a frying pan heat 20 g of butter and a little oil.
Dry the scallops.
Once hot, put the scallops in the pan and sear them for 2 min on each side, taking care not to overheat them so as not to burn them.
Season with salt.
3) Coat them with the sauce and enjoy.

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