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Christmas. Scallops with Hollandaise Sauce. Ingredients (Serves 2): 4 scallops. 2 thin slices of Iberian bacon. 200g butter. 3 egg yolks. 1 teaspoon lemon juice. 1 tablespoon white wine. Extra virgin olive oil. Salt. Pepper. Parsley. Preparation: Open the scallops and separate the meat from the shells. Remove the gray parts and membranes surrounding the roe and coral, and rinse them well. Set them aside. Clean the 4 deep scallop shells well and set them aside. Heat a little oil in a pan, season the scallops (roe and coral) with salt and pepper, and cook them briefly. Place a roe and a piece of coral in each shell. Cut the bacon slices in half and place a slice on top of each scallop. To keep the scallops more stable, place the shells on a baking tray covered with coarse salt. To prepare the hollandaise sauce, place the butter in a saucepan and melt it. Place the egg yolks in a bowl, add the wine and a pinch of salt. Whisk them with an electric mixer. Gradually pour the melted butter into the bowl (without adding the whey) and continue whisking. Pour in the lemon juice and mix well. Coat the scallops with the hollandaise sauce and broil them in the oven. Garnish with a few parsley leaves. AND THAT'S IT. Nerja Cooking Recipes. Subscribe to the channel.