Scallops With Lime Hollandise Sauce Recipes

SCALLOPS WITH LIME HOLLANDISE SAUCE

Steps:

• Season the scallops with salt and pepper. Sear in olive oil about 3 minutes each side.
• Place the egg yolk and lime juice in a food processor. With the food processor on drizzle the melted butter into the egg yolk mixture.
• Spoon the Hollandaise sauce over each scallop and garnish with chives.

EASY SEA SCALLOPS WITH CRAB HOLLANDAISE

Steps:

• 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
• 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
• 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
• 4. Stir in crabmeat and cook until heat through.
• 5. Divide scallops between two plates and top with the sauce.

CRISP SCALLOPS WITH HORSERADISH LIME SAUCE

Steps:

• Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are coarse. In a bowl stir together crumbs and salt. Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.
• In a 4-quart heavy saucepan or heavy kettle heat 1 1/2 inches oil to 365°F. on a deep-fat thermometer. Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture. Fry scallops, stirring gently, 2 minutes, or until browned and cooked through. Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.
• Serve scallops on a platter with sauce.