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Seared Scallops with Hollandaise Print Email


6-8 jumbo sea scallops
1 tablespoon olive oil
1 shallot, finely chopped
sea salt to taste
teaspoon white pepper, freshly ground
pint Tonys Hollandaise sauce

Fill each shell with Hollandaise sauce.

Preheat the oven to 400F. Warm the hollandaise sauce.

In a non-stick pan, heat the olive oil. Add the shallots and cook until caramelized. Meanwhile, spoon hollandaise into oven safe serving plates or clean scallop shells. Transfer shallots to the shells, leaving as much oil as possible in the pan.

Raise flame to medium high. Once the oil is hot, pan-sear the scallops. Cook for about 2-3 minutes. Gently lift the scallops and as soon as they're browned, flip them. Cook for another 2 minutes. Do not over-cook, as they will finish baking in the oven.

Place scallops on top of hollandaise and shallots, sprinkle with white pepper and bake for 5 minutes.

To check the "doneness", gently press the scallops with your finger; it should feel springy in texture or you could also cut one scallop in two. The color of the meat should be white and opaque. If it's still clear to translucent, put it back in the oven. - Yields: 2 servings

Adapted from http://www.phamfatale.com

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