Brin Pirathapan Smoked Scallops Eggs Royale
What you’ll need
- The Fish Society Smoked Scallops - 4
- Eggs - 7
- Butter - 250g
- Lemon - 1
- Salt
- Cayenne Pepper
- English Muffins - 2
- Chives - 5g Finely Sliced
Let's Cook!
Step 1
Clarify the butter: Melt 250 g butter over low-medium heat. Strain through kitchen paper to remove solids and set aside.
Step 2
Make the hollandaise: Blend 3 egg yolks, juice of 1 lemon, and 1 tbsp water on the lowest setting. Slowly drizzle in the warm clarified butter until thickened. Season with salt and a touch of cayenne. Keep warm in a thermos.
Step 3
Cook the scallops: Pat scallops dry. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Sear scallops for ~20 seconds per side, then remove.
Step 4
Poach the eggs: Bring a deep saucepan ¾ full of water to steaming (not boiling). Add a splash of white wine vinegar and salt. Crack eggs into separate ramekins, swirl the water gently, and lower eggs in one by one. Cook 2½–3 minutes, then set aside. Chef’s tip: For multiple eggs, poach for 2 minutes, transfer to ice water, and reheat in steaming water for 30 seconds before serving.
Step 5
Toast the muffins and slice in half.
Step 6
Assemble: Place scallops on each muffin, top with a poached egg, spoon over hollandaise, sprinkle with chives and a pinch of cayenne. Serve immediately.
How to cook
The Fish Society Miso Black Cod Fillets With Sesame Greens & Ginger Rice
Read More
The Fish Society Massaman‑Style Coley Curry
Read More
Fish Society Tuna Maguro Crispy Rice Bites
Read More
The Fish Society Baked Plaice with Cherry Tomatoes & Lemon Herb Drizzle
Read More