Seared scallops in hollandaise

Scallops hollandaise

Well the stress of showing the house, the DIY and frantic house cleanings that preceded all of this is now behind me, I can get back in to the kitchen and get my appliance out of hiding that I use regularly. It has been a struggle to live as you must to show your home and live a normal life. I am a clutter bug by nature, and have become a fiendish cleaning bully over the last month, and that is not a side you want to see of me.

Back in the kitchen, and back to making something other than endless loaves of bread and biscotti. I must say ensuring the biscotti jar is always full has kept me busy as well, and my husband happy. It also looked nice when we showed the house. Ha.

I decided to make something a bit nicer to celebrate, and we had a seafood feast on a conveniently and uncommonly nice day.

I love most scallop dishes and I had found some really nice ones, so I wanted something simple to accompany them. Hollandaise is just lovely, especially if you make the hollandaise sauce from scratch. And let me tell you, this sauce was so lovely, my husband was nearly licking it off the plate. I hope you enjoy this as much as we did.

Seared scallops in hollandaise


  • 12 scallops
  • Pinch of sea salt
  • Pinch of white pepper
  • Rocket/arugula for garnish
  • For the hollandaise:
  • 3 large egg yolks
  • 1 teaspoon black peppercorns
  • 500g unsalted butter
  • 3 tablespoons water
  • A few drops of lemon juice
  • 50 ml white wine (preferably dry to medium dry)
  • 50 ml white wine vinegar
  • Instructions
  • If your scallops come with corals, remove these and freeze for another use.
  • Heat a grill or griddle pan until very hot.
  • Coat both sides of the scallops lightly with a flavourless vegetable oil, then season with sea salt and white pepper.
  • Sear the scallops for a minute until golden brown.
  • Remove the pan from the heat and squeeze lemon juice in the pan to prevent further cookies. Serve scallops with hollandaise sauce, garnished with lightly dressed rocket/arugula.
  • Instructions for the hollandaise
  • Pour the wine, wine vinegar and peppercorns into a small saucepan. Bring to a low boil and reduce to 1/3.
  • Melt the butter in a saucepan, being careful not to let it brown.
  • Place the egg yolks and water into a bowl and whisk until light and fluffy.
  • Put the bowl with the eggs over a pan of simmering (not boiling) water, ensuring the bottom of the pan does not touch the water.
  • Add a tablespoon of the white wine reduction and whisk continuously until the ribbon stage has been reached.
  • Remove the bowl from the heat, and whisk the melted butter into the egg, adding slowly in a thin stream until all of it has been incorporated.
  • The sauce should be thick, but light. Taste and add salt and lemon juice to taste.

How to tell when the Ribbon Stage is reached:

The texture has changed due to the quantity of air that has been introduced. It will be thick, but lighter than when you started. When moving the whisk through the mixture it will leave a trail behind that is visible for a short while before merging back into the mixture, and if in doing so you expose the bottom of the bowl, you should be able to see the bottom of the bowl for a split-second or so before it fills back in. When you lift the whisk or spoon into the air with some of the mixture on it, the mixture will fall back into the bowl in ribbons, which will slowly disappear back into the mixture.

The yellow colour from the egg yolk will turn a pale yellow.

Have a good one!