Name: Mesclun with scallops Maltaise
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 4 tablespoons butter, or 2 tablespoons each butter and extra-virgin olive oil; 6 cups mesclun, washed and dried; 2 tablespoons fresh lemon juice, plus more to taste if needed; 1 pound sea scallops; 2 tablespoons extra-virgin olive oil; Salt and cayenne pepper; 2 egg yolks; Zest of 1 orange; ½ cup orange juice, preferably fresh; 1 orange, sectioned; 4 ounces fennel, trimmed, fronds (if any) reserved, and thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This orange-based sauce—essentially a hollandaise with orange in place of lemon—is extremely subtle, so be sure to season it well. It will hold at room temperature for about an hour.

Ingredients

Zest of 1 orange
½ cup orange juice, preferably fresh
2 egg yolks<

Method

Combine the zest and orange juice in a small saucepan and cook over medium-high heat, stirring and scraping down the sides occasionally (a rubber spatula is best for this), until reduced to about a tablespoon—this will take 15 minutes or so.
Mix the egg yolks with 3 tablespoons water and place in the top section of a double boiler over simmering water. Beat with a

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Mesclun with scallops Maltaise

Ingredients

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