Gastronomixs

Scallops gratineed with Hollandaise sauce

Scallops gratineed with Hollandaise sauce

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Ingredients

10

 

scallops

200

ml

Hollandaise sauce

Preparation method

  • Open the shells and remove the 'nut' (white meat).
  • Rinse the nuts under cold running water for five minutes.
  • Pat the nuts dry with paper towels.
  • Place the nuts back in the shells and dress with the Hollandaise sauce.
  • Gratinee under a salamander grill.

Serving suggestions

  • Serve as part of a hot starter, e.g. with asparagus.

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