Ingredients

The following ingredients have 4 Servings
  • 3.333 cups floury potatoes (roughly chopped)
  • 0.625 cup warm milk
  • 0.75 cup Gouda (grated)
  • Nutmeg
  • 12 Scallop (shelled, ready-to-cook)
  • 2 Tbsps butter
  • 1 cup Chorizo (skin removed, thinly sliced)
  • 0.5 bunch Arugula
  • 1.125 cups butter
  • 3 egg yolks
  • 0.333 cup dry white wine
  • 0.5 unwaxed lemon (juiced)

Instruction

  • Cook the potatoes in boiling, salted water for around 25 min.
  • Preheat the grill and line a baking tray with grease-proof paper.
  • Drain the potatoes and leave to cool slightly. Add the milk and mash well. Stir in the cheese and season with salt and nutmeg.
  • Place 12 small dollops of mashed potato onto the prepared baking tray and grill until golden.
  • To make the Hollandaise sauce, melt the butter in a pot on a medium temperature and then remove from the heat.
  • Beat the egg yolks, wine, a pinch of salt and some lemon juice in a bain-marie. Remove from the heat and stir in the butter starting drop-by-drop and then adding it in a thin stream until the sauce is thick, smooth and shiny. Season to taste with salt and lemon juice.
  • Fry the scallops in hot butter until golden brown. Season with salt and ground black pepper and remove from the pan.
  • Arrange the baked mashed potatoes on plates and top with 1 or 2 slices of chorizo and some rocket. Place a scallop on top and drizzle with some Hollandaise sauce. Serve immediately.