SEARED SCALLOPS WITH RASPBERRY HOLLANDAISE
Yummy scallops with a creamy slightly sweet hollandaise
Provided by barbara lentz
Categories Seafood
Time 30m
Number Of Ingredients 8
Steps:
- 1. To make the Hollandaise: Puree the raspberries in food processor strain through a fine mesh strainer discarding the pulp and seeds. Place the raspberries in a small saucepan and bring to a boil. Reduce the raspberries to about 2 tbsp. Set aside and let cool.
- 2. Mix teh raspberries with the egg yolks. Melt the butter and set aside. over a double boiler whisk the eggs constantly until thick. Remove from heat and whisk in ghe butter until a nice creamy sauce is formed. Set aside.
- 3. Season the scallops with salt and pepper. Sear in a hot pan with a little oil until brown on both sides about 2 minutes per side.
- 4. Place tablespoon of the hollandaise on a plate and top with 4 scallops. Top the scallops with fresh tarragon and serve immediately.
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