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Scallops & Shallots with Hollandaise Cream Sauce video

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EQUIPMENT: 11½-Stir Fry Skillet, Whisk, Measuring Spoons
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PREPARATION TIME: 10 Minutes - Makes 10 to 12 Tablespoon Servings
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Product Description

Prepare your Hollandaise Sauce before cooking the Scallops.

NOTE: the Health Craft 11½ -inch Stir-Fry skillet was originally created by Chef Tell and Charles Knight as a multi-ply heavy-duty stainless steel mixing bowl with two side handles, and used for preparing the perfect roux, reducing stocks and making demi-glace, but primarily used in the preparation of delicate sauces that typically required a Bain Marie or Double Boiler. For preparing Hollandaise and Béarnaise it is the absolute best. Hollandaise Sauce Recipe source: Healthy Meat and Potatoes cookbook page 198-199

Adapted for precise induction cooking

EQUIPMENT: 11½-Stir Fry Skillet, Whisk, Measuring Spoons

PREPARATION TIME: 10 Minutes - Makes 10 to 12 Tablespoon Servings

CLASSIC HOLLANDAISE SAUCE

2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons distilled water
7 black peppercorns
1 small bay leaf
1 slice Florida or Vidalia sweet onion
4 egg yolks
4 tablespoons unsalted butter, melted

LIGHT HOLLANDAISE SAUCE

2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons distilled water
7 black peppercorns
1 small bay leaf
1 slice Florida or Vidalia sweet onion
¼-cup Low-Sodium Chicken Stock (page 217) or packaged
1-teaspoon arrowroot or cornstarch
1 egg yolk

For either sauce: In the stir-fry skillet, bring vinegar, lemon juice, water, peppercorns, bay leaf and onion to a simmer 200°F (94°C) and reduce by half. Remove from heat and allow the reduction to cool.

Five minutes before you are ready to serve, and when stir-fry skillet has cooled, remove the peppercorns, bay leaf and onion and discard, leaving the reduction in the skillet.

To make Classic Hollandaise Sauce: Using the Health Craft stir-fry skillet as a mixing bowl, add the egg yolks and whisk until the mixture doubles in volume. Place the stir-fry skillet over medium-low heat 225°F (110°C) and add the melted butter, a little at a time, whisking vigorously, until the sauce doubles in volume and becomes light and firm, 2 to 3 minutes. If your sauce is too thick, add 1-tablespoon water.

To make Light Hollandaise Sauce: Add the chicken stock, arrowroot or cornstarch and egg yolk and place over medium-low heat 225°F (110°C) and whisk vigorously until the sauce increases in volume and becomes light and firm, 2 to 3 minutes.

Serve sparingly over poached eggs, broccoli, asparagus, fish chicken or steak. Sprinkle with paprika.

HOLLANDAISE CREAM SAUCE variation

I have a three variation, all are excellent. To the completed Hollandaise Sauce recipe add 1-2 tablespoons of crème fresh, cream, or buttermilk or a combination of two or all three, and whisk into mother sauce. When serving Hollandaise Cream Sauce with seafood add 1-2 teaspoons sauterne wine. A touch of celery salt can be added as well or thin green onion sliced fine.

CLASSIC HOLLANDAISE SAUCE PER TABLESPOON, WITH BUTTER: 87 Calories, 7.2g Fat (70% calories from fat), 3g Protein, 5 .1g Carbohydrates, 99mg Cholesterol, 9mg Sodium. Does not include breakdown for Hollandaise Cream Sauce.

LIGHT HOLLANDAISE SAUCE PER TABLESPOON: 18 Calories, 6.9g Fat (20% calories from fat), 1.5g Protein, 5 .1g Carbohydrates, 21mg Cholesterol, 18mg Sodium. Does not include breakdown for Hollandaise Cream Sauce.

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