Scallops with Asparagus Tips and Vanilla Hollandaise…

Scallops with Asparagus Tips and Vanilla Hollandaise…

Ready in 30 minutes

Serves 4

Ingredients:

  • Knob of butter
  • ½ tbsp olive oil
  • 100g pancetta, cubed
  • ½ small fennel, very thinly sliced
  • 16 asparagus tips
  • 12 scallops

For the hollandaise:

  • 2tbsp white wine vinegar
  • 3tbsp water
  • 1 bay leaf
  • 8 peppercorns
  • 3 free range egg yolks
  • 160g unsalted butter (must be at room temperature), cubed
  • 1 tsp Nielsen Massey Vanilla Bean Paste

Method:

  1. For the hollandaise, put the vinegar, water, bay leaf and peppercorns into a pan and simmer gently until reduced to about 1 tbsp, strain and add 1 tbsp water to it.
  2. Transfer to a glass bowl.
  3. Whisk in the yolks and vanilla.
  4. Place the bowl over a pan of barely simmering water.
  5. Add a knob of butter, whisking until melted and the mixture has thickened slightly.
  6. Gradually add the remaining 150g butter a cube at a time, whisking after each addition until all incorporated.
  7. Cook for a further 1- 2 mins, until smooth and thickened, be careful not to overheat, add seasoning to taste.
  8. Remove from the heat and keep warm while you cook the scallops.
  9. Heat the oil and butter in a large heavy-based frying pan, add the pancetta a fry over a medium heat for 2-3 mins until begin to release some fat.
  10. When golden and crisp, remove with a slotted spoon to a plate.
  11. Then drain off the fat, add ½ tbsp olive oil and add the asparagus and fennel to the pan.
  12. Fry for 1-2 mins stirring occasionally.
  13. In a separate frying pan, heat ½ olive oil with a small knob of butter, when hot add the scallops and sear for 30 seconds-1 minute on each side depending on their size.
  14. Return the pancetta to the pan with the veg.
  15. Divide this between 4 starter plates and serve with scallops on top with the vanilla hollandaise drizzled over.


Recipe and photo credit by – Nielsen-Massey, the Vanilla specialist

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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12 Comments

  1. Jaimie
    25th February 2012 / 3:15 pm

    kay, that looks absolutely mouthwatering….

    • Clairejustine
      25th February 2012 / 8:06 pm

      Thanks for the comment 🙂

  2. Ms Moppet
    25th February 2012 / 4:52 pm

    This looks yummy, must try! Thanks for the recipe!

    • Clairejustine
      25th February 2012 / 8:06 pm

      Thanks for the comment 🙂

  3. Nikki@EverythingUndertheMoon
    25th February 2012 / 6:39 pm

    Ooh vanilla hollandaise? That sounds different. Might give that a try. Stopping by and following via the Linky Followers Blog Hop at Its So Very Cheri!!! Be great to have you follow back. Have a great day!! 🙂

    • Clairejustine
      25th February 2012 / 8:07 pm

      Great thanks going to follow back now 🙂

  4. Kala
    25th February 2012 / 10:17 pm

    Beautiful presentation of this delicious sounding dish. Looking at it, I am getting hungry, and I just ate!

    • Clairejustine
      26th February 2012 / 1:20 pm

      Thanks for the comment Kala 🙂

  5. i-lostinausten
    26th February 2012 / 6:02 pm

    Vanilla Hollandaise sounds really interesting! I love asparagus & these dish looks stunning! 🙂

    • Clairejustine
      26th February 2012 / 9:52 pm

      Thanks for the comment 🙂

  6. Lisa Weidknecht
    26th February 2012 / 6:25 pm

    Thanks for linking up with the Planet Weidknecht weekend hop!

    • Clairejustine
      26th February 2012 / 9:54 pm

      Thanks for hosting 🙂

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