Scallops with Asparagus Tips and Vanilla Hollandaise
Planning to make the most of the leap year this Valentine’s Day? Looking for the perfect recipe to butter up to that special person in your life?
Cooking for a loved one doesn’t have to be complicated, simply choose a recipe that you’re comfortable with, use the highest quality ingredients that you can afford and let the flavours, the company and the ambience do the rest. To give you a helping hand, vanilla expert Nielsen Massey has the perfect meal suggestion to get those taste buds tingling.
Scallops with Asparagus Tips and Vanilla Hollandaise
Ready in 30 minutes
Serves 4
Knob of butter
½ tbsp olive oil
100g pancetta, cubed
½ small fennel, very thinly sliced
16 asparagus tips
12 scallops
For the hollandaise:
2tbsp white wine vinegar
3tbsp water
1 bay leaf
8 peppercorns
3 free range egg yolks
160g unsalted butter (must be at room temperature), cubed
1 tsp Nielsen Massey Vanilla Bean Paste
- For the hollandaise, put the vinegar, water, bay leaf and peppercorns into a pan and simmer gently until reduced to about 1 tbsp, strain and add 1 tbsp water to it. Transfer to a glass bowl.
- Whisk in the yolks and vanilla. Place the bowl over a pan of barely simmering water.
- Add a knob of butter, whisking until melted and the mixture has thickened slightly. Gradually add the remaining 150g butter a cube at a time, whisking after each addition until all incorporated. Cook for a further 1- 2 mins, until smooth and thickened, be careful not to overheat, add seasoning to taste. Remove from the heat and keep warm while you cook the scallops.
- Heat the oil and butter in a large heavy-based frying pan, add the pancetta a fry over a medium heat for 2-3 mins until begin to release some fat. When golden and crisp, remove with a slotted spoon to a plate. Then drain off the fat, add ½ tbsp olive oil and add the asparagus and fennel to the pan. Fry for 1-2 mins stirring occasionally.
- In a separate frying pan, heat ½ olive oil with a small knob of butter, when hot add the scallops and sear for 30 seconds-1 minute on each side depending on their size. Return the pancetta to the pan with the veg. Divide this between 4 starter plates and serve with scallops on top with the vanilla hollandaise drizzled over
Chocolate Fondue
You will need:
Fondue dish & forks
Tea light
100g Dark chocolate
2 tbsp Whole milk
8 tbsp Double cream
2 tsp Nielsen-Massey Vanilla Extract
Marshmallows
Assorted fruits for dipping
Method
-
In a pan gently heat the milk, cream, vanilla extract and chocolate until melted, stir to combine and then tip into the fondue dish with the lit Tea light underneath
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