Made with AI
Seared Sicilian Scallops with Asti-Spumanti Hollandaise
Ingredients
- sea scallops16 pieces (about 480g)
- olive oil2 tablespoons
- sea salt1 teaspoon
- black pepper0,5 teaspoon
- egg yolks2 pieces
- Asti Spumanti sparkling wine100 ml
- unsalted butter100 g
- lemon juice1 tablespoon
- fresh basil1 tablespoon (chopped)
- fresh parsley1 tablespoon (chopped)
- lemon1 piece (sliced for garnish)
Instructions
- 1
Pat the sea scallops dry with paper towels. Season both sides with sea salt and black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the scallops in a single layer (do not overcrowd the pan).
- 3
Sear the scallops for about 2 minutes on each side, until a golden crust forms and the centers are just opaque. Remove from the pan and set aside on a warm plate.
- 4
For the Asti-Spumanti Hollandaise, place the egg yolks and Asti Spumanti sparkling wine in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Whisk constantly until the mixture thickens slightly, about 2-3 minutes.
- 5
Gradually whisk in the melted unsalted butter, a little at a time, until the sauce is thick and glossy. Remove from heat and whisk in the lemon juice, chopped basil, and chopped parsley. Season with a pinch of salt if desired.
- 6
Arrange the seared scallops on serving plates. Spoon the Asti-Spumanti Hollandaise over the scallops.
- 7
Garnish with lemon slices and a sprinkle of fresh herbs. Serve immediately.
