Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dry white wine

  2. 1 Onion - stuck with a clove

  3. 1 Bouquet garni* (large)

  4. 6 Peppercorns

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1 1/2 lbs 681g / 24oz Bay scallops

  7. Sauce

  8. 1 tablespoon 15ml Dijon mustard

  9. 1/2 teaspoon 2 1/2ml Dry English mustard

  10. 1 teaspoon 5ml Tomato paste

  11. 1/2 Lemon - juice of

  12. 4 Egg yolks

  13. 10 tablespoons 150ml Sweet butter

  14. Salt

  15. Freshly ground white pepper

  16. 1 tablespoon 15ml Finely chopped parsley

  17. 2 teaspoons 10ml Small capers - well drained

  18. Garnish

  19. 1 tablespoon 15ml Finely chopped chives

  20. 2 Lemons - quartered

Instructions Jump to Ingredients ↑

  1. * Bouquet Garni In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry thyme. Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal.

  2. In a large saucepan combine the wine, onion, Bouquet Garni and peppercorns. Season with salt and simmer, covered, for 20 minutes. Add the scallops. Cover the saucepan and simmer for 5 minutes. Remove the pan from the heat. Drain the scallops and keep them warm. In a bowl beat the mustards, tomato paste and lemon juice into a smooth paste. Add the egg yolks to the mustard mixture and beat until it is light and creamy.

  3. Melt the butter in the top part of the double boiler over hot water. The butter should be warm, NOT hot. Keep the water simmering and slowly whisk the yolk mixture into the melted butter. The sauce should get thick and creamy. Be sure not to let it come to a boil or the yolks will curdle. Remove the sauce from the heat.

  4. Season it with salt and pepper. Add the parsley, capers and finally the warm well-drained scallops. Serve immediately, garnished with chives and lemon quarters.

  5. Note: In certain regions of France this course is served surrounded by boiled potato balls and buttered carrots.


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