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Scallop, Prawn and Asparagus Salad with Hollandaise

A light salad with the subtle flavor of sea scallops and delicate Hollandaise dressing

A light and luxurious salad. Gently cooking the scallops and prawns adds depth to this light salad, which only gets better with the addition of a little bacon. Don't prepare the Hollandaise dressing too far in advance — this delicate sauce will hold for less than two hours, so it's best to prepare just before serving.


3 bacon strips

6 shrimps, peeled and deveined

6 scallops

18 small asparagus spears

3 cups Romaine lettuce, torn into pieces

avocado, for garnish (optional)


1. Fry the bacon until crisp. Chop into small pieces.


2. Using the same pan, cook the shrimps, scallops and asparagus.


3. Toss the Hollandaise dressing with the Romaine lettuce. 


4. Transfer the lettuce to a salad plate or bowl. Top with bacon, shrimps, scallops, and asparagus spears. Garnish with avocado and serve with the Gougères. 


HOLLANDAISE SAUCE 

1/2 cup butter

12 egg yolks

1/4 cup cold water 

6 1/2 tablespoons lemon juice 

salt and cayenne pepper, to taste 


1. Melt the butter and clarify by skimming off the white fat on the surface. Keep at room temperature. 


2. Beat the egg yolks and cold water in a stainless steel bowl. Add a few drops of lemon juice. 


3. Hold the bowl over a hot water bain marie and continue to beat until the mixture thickens to a creamy texture. 


4. Remove from the heat and gradually whisk in the clarified butter, little by little. Do not add all the butter at once. 


5. After the butter has been added, whisk in the rest of the lemon juice, salt, and cayenne pepper, to taste. 


Serves 6



GOUGÈRES


1/2 cup water

2 1/2 tablespoons butter 

1/4 teaspoon salt

1/2 cup + 2 teaspoons flour 

2 eggs

1/3 cup grated Gruyère cheese 


1. Preheat oven to 375°F.


2. Heat water, butter, and salt in a saucepan. Remove from the heat. 


3. Add the flour and whisk together until the mixture forms into a ball. 


4. Add the eggs one at a time and whisk vigorously so as not to cook the eggs. 


5. Add most of the cheese but leave a little for garnish. 


6. Put the mixture into a pastry bag. Pipe small balls onto a baking sheet. 


7. Top each ball with grated Gruyère cheese. 


8. Bake until golden brown, around 15 minutes, depending on your oven.



FOOD Magazine, February 2012. Recipes by Katrina Kuhn Alcantara, Photography by Terry Uy