Alive and Cooking
 

Scallops Bearnaise

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  • 8 scallops, roe removed 
  • 2 slices streaky bacon 
  • 1 spring onion
  • Fresh tarragon 
  • 150 ml white wine vinegar
  • 2 egg yolks
  • 6 peppercorns 
  • 100 g unsalted butter, melted
  • 1 panini loaf, sliced in 8 pieces
  • Salt and pepper
  • Extra virgin olive oil 

Into a pan, add the peppercorns, spring onion, vinegar, 3 sprigs tarragon and boil until it forms a reduction. Brush bread with oil, sprinkle with salt and grill until golden. Onto a griddle pan, slide on the bacon and cook until crispy. In a double boiler, whisk the egg yolks, add a splash of vinegar reduction and whisk until light and fluffy. Pour the butter into the double boiler in small amounts until all combined and smooth. Scatter in a few tarragon leaves, sprinkle with salt and pepper, then set aside. 

Onto the scallops add a good splash of oil and a sprinkle of salt and pepper. Cook the scallops on the griddle pan for 20 sec or so on both sides. Chop the bacon into 8 pieces, place on the bread, then a scallop, a drizzle of bearnaise and some chopped up tarragon leaves.

Serves 3

Scallops Bearnaise