Scallop Sauté

Ingredients

• 2 lbs sea scallops
• 2 egg yolks
• 2 tbs Dijon mustard
• 4 tbs cooking oil
• 1 tsp salt
• ½ tsp white pepper
• 2 tbs boiling vinegar
• 1 tsp Tabasco or hot sauce
• 2 tbs parsley
• ½ tsp tarragon
• 2 tbs tomato paste
• 1 dash Worcestershire sauce

Directions

1. Make Mayonnaise: Whisk egg yolks with salt, pepper, and Dijon mustard. While whisking constantly, slowly drizzle in oil to form a smooth emulsion.
2. Cook Yolks: Gradually whisk in the boiling vinegar to lightly cook the yolks.
3. Finish Sauce: Stir in Tabasco or hot sauce (to taste), parsley, tarragon, tomato paste, and Worcestershire sauce. Refrigerate until ready to use.
4. Cook Scallops: Season scallops with salt, white pepper, tarragon, and hot sauce to taste. Sauté quickly in butter 3-5 minutes, until opaque and just cooked through.
5. Serve: Spoon sauce over the scallops and serve immediately.

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