scallops with saffron hollandaise

How To Make scallops with saffron hollandaise

• 1

  For the Saffron Hollandaise. Preheat oven 350 degrees. Toast the saffron threads for 10 minutes. Transfer to a small bowl and add the hot water. Let soak overnight or at least 4 hours.
• 2

  Put the egg yolks and saffron mixture into a small saucepan. Whisk until frothy. Set the pan over low heat and whisk for about 5 minutes until thickend and mousse like. Remove from heat and slowly whisk in the melted butter. Whisk in the lemon juice and season with salt and Pepper.
• 3

  For the scallops. Pat the scallops dry and season with salt and pepper. Add the oil to a skillet. Once hot sear the scallops on each side for about 2 to 3 minutes to get a good brown color.
• 4

  To plate spoon the Hollandaise on the plate and top with the scallops.
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