Scallops With Orange Hollandiase Sauce
From twill10 14 years agoIngredients
- A very popular appetizer I served at one time shopping list
- 4 scallops (if large cut in half crosswise) shopping list
- 3 egg yolks shopping list
- 1 tablespoon cream shopping list
- 1 cup (1/2 pound) melted butter, cooled to room temperature shopping list
- 1 tablespoon lemon juice or white wine vinegar shopping list
- 1/2 teaspoon salt shopping list
- Dash of cayenne pepper shopping list
- Small amount of orange zest shopping list
- All purpose flour for dusting scallops shopping list
- EVOO or clarified butter enough to saute scallops shopping list
How to make it
- Heat Oil in a small saute pan, wash scallops, salt and pepper (white pepper) and roll in flour.
- Fry til done and golden brown. Drizzle serving dish with the sauce and place scallops on top.
- You can garnish with a orange pinwheel or an orange crown. Just cut the letter N around center of orange and pull apart it will make a crown. Slice thin cross sections (2) orange thin slice from side into the middle, twist and put the 2 slices together this will make a pinwheel.
- Orange Hollandiase Sauce
- Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt, enough orange zest to give it color and a mere dash of cayenne. Makes about 2 cups, 2 to 4 servings
- Note: If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.
People Who Like This Dish 2
- maureenlaw ST LOUIS, US
- tucky Ottawa, CA
- hungrybear Miner, MO
- goodeat Benton, MO
- cuzpat Sikeston, Mo
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
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The Rating
Reviewed by 5 people-
Sound good for get together!! high 5
cuzpat in Sikeston loved it -
These sound great!! five forky!
goodeat in Benton loved it -
Good one
hungrybear in Miner loved it
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