Stuffed Scallops au Gratin with Spinach and Hollandaise Sauce

Chef Hélio Loureiro
In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004

8 scallops
200 g spinach leaves, cooked and strained
50 g onion sliced and then cut in halves
100 g carrot
50 ml olive oil
1 garlic clove
60 g green and red peppers cut into julienne strips
200 ml hollandaise sauce
Assorted lettuces
Salt and black pepper
Steam the scallops open in the oven by placing them on a tray with some water, onion slices, salt and black pepper.
Toss the spinach in olive oil with the chopped garlic, add a carrot cut into julienne strips, the peppers and the onion.
Fill the scallop shells with half of the stir-fried vegetables, top with the scallops, cover with the hollandaise sauce and brown in the oven.
Place scallop shells on the plates with an extra portion of vegetables, garnished with a little green salad and a few edible flowers (these should be bought in specific places such as from a specialised grower).

Hollandaise sauce:
Mix 3 egg yolks with 10 drops of lemon and one and a half teaspoon of water.
Melt 40 g of butter and keep warm.
Put the egg yolks into a Bain Marie and beat continuously with a wire whisk until the sauce is like a light, creamy mayonnaise, then add the melted butter and season with salt and pepper.

Serve this dish with a white vinho verde from the sub-região of Basto. The aromatic elegance of the Azal variety of grape and the complexity of the Arinto grape, used in the production of most of the wines of this sub-region, combine perfectly with its fl

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