Scallop and Chorizo on Hollandaise by Gail Alcock
Scallop and Chorizo on Hollandaise by Gail Alcock

Scallop and Chorizo on Hollandaise by Gail Alcock



2 egg yolks
1 cup of hot, melted butter
1/2 tsp Dijon mustard
2 drops of Tabasco

Scallop and Chorizo on Hollandaise:

4 scallops, roe off
4 slices of chorizo (mild)
4 tsp hollandaise
2 rashers (thin sliced) of crispy chopped prosciutto
1/4 green apple
1 small celery stock
1/2 strawberry
4 edible flowers
Small bunch of small pea sprouts


1/2 cup extra virgin olive oil
1/4 cup white vinegar
1 tsp Dijon mustard
1 tsp garlic (crushed, juice)



Place egg yolks, Dijon mustard and Tabasco in a blender.

With the blender running, add hot, melted butter in a stream until sauce thickens. Add more butter if needed.

Scallop and Chorizo on Hollandaise:

Chop prosciutto finely, and cook in a small skillet until crispy. Remove and place aside.

Chop apple, strawberry and celery into small cubes. Set aside.

Mix EVOO, vinegar, Dijon mustard and garlic with a whisk. Set aside.

Sear (on high) scallops and chorizo together in a small skillet with a little oil. 2 - 3 minutes on each side until brown.

To Serve:

While cooking the scallops, place a teaspoon of hollandaise on a platter or slate and drag the back of the spoon to form a tear drop effect. Repeat 4 times.

Place snow peas in the centre of where the tear drops end, add the chopped apple, celery and strawberry on top. Drizzle with salad dressing and garnish with edible flowers.

Place 1 piece cooked chorizo on each thick part of the hollandaise and place a scallop on the chorizo. Sprinkle with crispy prosciutto. Place extra flowers around the platter.

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