Scallops Benedict with Chive Hollandaise

Serves 1

Ingredients

3 egg yolks

1 tsp white wine vinegar 20ml olive oil Sea salt Fresh chives, diced 3 scallops, fresh Knob of butter

1 slice sourdough, toasted

Method

Begin by preparing your hollandaise sauce. Separate the three egg yolks from their whites and place them in a food processor. Add a splash of white wine vinegar in with the yolks and begin blending.

While the yolks and white wine vinegar are spinning, slowly add the olive oil intermittently ensuring that you don’t split the mixture. What you are aiming for is a glossy, thick texture. Take your time with this and make sure that you watch the mixture carefully to make sure it’s thickening as it should. Add little splashes of hot water to loosen the sauce as required before stopping the processor and pouring the sauce out into a bowl. Season with sea salt and fold in freshly diced chives before setting aside for later.

Place a non-stick pan on a medium heat and add a generous glug of olive oil. While the pan is reaching temperature, place your scallops on a clean board and season each one in turn with sea salt.

It is important to add your scallops to the pan only when they make a sizzling noise when placed in. This is really important to get a lovely caramelised flavour. Cook on one side for 2 minutes before turning onto the other side and adding a knob of butter to allow the scallops to turn a golden brown. Take off the heat and set aside to rest.

Toast your sourdough bread and butter it generously before adding your scallops and spooning on generous amounts of hollandaise sauce.

Serve straight away with some textured greens, and don’t forget to use the juices from the scallops pan to add a delicious buttery drizzle to the dish.