Stuffed Scallops au Gratin with Spinach and Hollandaise Sauce
Chef Hélio Loureiro
8 scallops
200 g spinach leaves, cooked and strained
50 g onion sliced and then cut in halves
100 g carrot
50 ml olive oil
1 garlic clove
60 g green and red peppers cut into julienne strips
200 ml hollandaise sauce
Assorted lettuces
Salt and black pepper
Steam the scallops open in the oven by placing them on a tray with some water, onion slices, salt and black pepper.
Toss the spinach in olive oil with the chopped garlic, add a carrot cut into julienne strips, the peppers and the onion.
Fill the scallop shells with half of the stir-fried vegetables, top with the scallops, cover with the hollandaise sauce and brown in the oven.
Place scallop shells on the plates with an extra portion of vegetables, garnished with a little green salad and a few edible flowers (these should be bought in specific places such as from a specialised grower).
Hollandaise sauce:
Mix 3 egg yolks with 10 drops of lemon and one and a half teaspoon of water.
Melt 40 g of butter and keep warm.
Put the egg yolks into a Bain Marie and beat continuously with a wire whisk until the sauce is like a light, creamy mayonnaise, then add the melted butter and season with salt and pepper.
Toss the spinach in olive oil with the chopped garlic, add a carrot cut into julienne strips, the peppers and the onion.
Fill the scallop shells with half of the stir-fried vegetables, top with the scallops, cover with the hollandaise sauce and brown in the oven.
Place scallop shells on the plates with an extra portion of vegetables, garnished with a little green salad and a few edible flowers (these should be bought in specific places such as from a specialised grower).
Hollandaise sauce:
Mix 3 egg yolks with 10 drops of lemon and one and a half teaspoon of water.
Melt 40 g of butter and keep warm.
Put the egg yolks into a Bain Marie and beat continuously with a wire whisk until the sauce is like a light, creamy mayonnaise, then add the melted butter and season with salt and pepper.