Hollandaise sauce, also known as butter sauce, is a fairly versatile sauce that originated in France. The base consists of butter, lemon and egg yolks. But you can also vary endlessly with hollandaise sauce.
For example, in this dish we add soy sauce and a chopped shallot. This is very delicious with scallops!
Together with baked slices of ham, it makes for a festive starter.
Scallops with hollandaise-soy sauce and fried prosciutto
- 6 scallops
- 4 slices prosciutto
- 4 egg yolks
- 1 tbsp water
- 200 g butter unsalted
- 1 lemon juice
- pinch salt
- pinch pepper
- 1 shallot minced
For the prosciutto
- Preheat the oven to 180 degrees. Place the slices of ham on a baking tray lined with baking paper. Put them in the oven for 8 minutes.
For the hollandaise soy sauce
- Bring a about 2 centimetres of water to the boil in a pan.
- Beat the egg yolk with the tbsp of water in a heat resistant bowl.
- Lower the heat and wait until the water bubbles reduce. Place the heat resistant bowl on top of the pan. Make sure the bottom does not touch the water in the pan. Then, while stirring, heat the yolks to a temperature of 60°C.
- Then add the cubes of butter one by one and always wait with the next one until the previous cube has melted. Meanwhile, keep stirring continuously with a whisk, to make sure that the egg yolks cannot set. If it threatens to solidify, add a tablespoon of water.
- Remove the bowl from the pan when all the cubes have melted. Season the sauce with lemon juice and some salt and pepper.
- Then add the soy and chopped shallot.
For the scallops
- Heat a cast iron pan or frying pan with a non-stick coating and add oil.
- Sprinkle the scallops with some salt and place them in the pan.
- After 2 minutes of baking, turn them over.
- Remove them from the pan and place them on the plates. Decorate them with hollandaise-soy sauce and add the slices of ham.