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Happy Valentine’s!

February 14, 2013

For me Valentine’s Day is all about good food, so today I went to buy some fresh scallops and some truffle that I’m preparing for my dinner tonight. (Along with a nice bottle of Pomerol wine)
I had this beautiful truffle hollandaise a while ago when I was out on a restaurant so I decided to make that with my scallops along with some green asparagus and merguez to give the dish a little bit of body. I’m serving my scallops with some wild rice, but you could also serve it without as a starter.

This is what you need:

Fresh scallops
A bunch of asparagus
Merguez sausage

-Boil the asparagus quickly and leave aside. Once they’ve cooled down, take a potato peeler and peel them lengthways. Wrap the scallops with the asparagus. Add some olive oil, salt and pepper and leave aside.

For the truffle hollandaise sauce:

4 egg yolks

1 table-spoon white truffle oil

1 table-spoon white-wine vinegar

1 small onion, cut in 4

1 laurel leaf

150g butter, melted

Salt and pepper

A squeeze of lemon

Here’s how you do it:

1. Put the onion, vinegar and laurel leaf in a pan and leave it to boil. Take it off the heat and remove the onion and laurel.
2. In a pan, add some water and leave it to boil. As soon as it starts boiling, turn off the heat.
3. In a metal bowl, put the egg yolks, truffle oil and white-wine vinegar.
4. Place the metal bowl on top of the pan with water and whisk the eggs.
5. Slowly add the melted butter while whisking. When the sauce is done, add a little squeeze of lemon, salt and pepper and a little bit more truffle oil.

As soon as the hollandaise is done, grill the scallops quickly along with thin sliced merguez and serve with some extra shaved truffle!

Happy Valentine’s Day everyone!

One Comment leave one →
  1. February 18, 2013 8:49 pm

    This looks incredible!

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