Prep time: 20 minutes
Cooking time: Sockeye 2 minutes / Scallops 4 minutes
- Sockeye salmon, skin off, pin bones removed, thinly slice (8 ounces)
- Fresh sea scallops (4 ounces)
- Extra virgin olive oil (4 teaspoons)
- Black pepper (2 teaspoons)
- Granulated garlic (½ teaspoon)
- Kosher salt (½ teaspoon)
- Egg yolks (2)
- Clarified butter (2 tablespoons)
- Cold water (1 tablespoon)
- Tabasco sauce (4 drops)
- Lemon juice (1 teaspoon)
- Kosher salt (a pinch)
In a small sauce pan, boil 3 cups of water over medium heat. In a small stainless steel bowl put in the egg yolks and put over a double boiler water then start whipping the egg yolk until it almost thickens, remove and put over with a wet towel so the bowl doesn’t move around. Start adding the liquid butter slowly, whipping until it gets thick again. Slowly add water while whipping until it gets fluffy, then add on tabasco, lemon juice and salt for taste. You can put the hollandaise sauce a side on the room damp cover with towel.
Now preheat the skillet to a medium high heat and have the sliced sockeye on a plate, season it with one teaspoon of black pepper, kosher salt and granulated garlic. Once the skillet gets hot, add 2 teaspoons of olive oil and then add the sockeye salmon. Pan-sear for one minute, then flip the salmon to the other side and grill for one more minute. Remove the salmon to a plate.
Preheat the skillet to a medium high heat. Meanwhile, rub the sea scallops with one teaspoon of black pepper. Add 2 teaspoons of olive oil to the skillet then the scallops and grill for two minutes, flip to the other side and grill them for another two minutes. Remove the scallops to a plate, fan the salmon around the scallops, top with hollandaise sauce and enjoy.