Ingredients
For the hollandaise sauce
150ml/5fl oz white wine vinegar
½ onion, finely chopped
small handful fresh tarragon
salt and freshly ground black pepper
3 free-range egg yolks
1 tbsp water
250g/9oz unsalted clarified butter, melted
For the scallops, asparagus and quails' egg
5 asparagus spears, trimmed
2 tbsp butter
salt and freshly ground black pepper
1 tbsp vegetable oil
3 free-range quails' eggs
3 scallops, cleaned
Method
1. For the hollandaise sauce, bring the white wine vinegar, chopped onion and tarragon to a simmer over a medium heat in a non-reactive pan. Season, to taste, with salt and freshly ground black pepper. Simmer the mixture for 2-3 minutes, or until the volume of liquid has reduced by half. Strain through a sieve and reserve the liquid.
2. Meanwhile, bring a small amount of water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. Do not allow the base of the bowl to touch the water. Add the egg yolks and water to the bowl and whisk continuously in a figure of eight until the mixture is the consistency of thick cream. Remove from the heat.
3. Gradually add the reserved tarragon vinaigrette, whisking vigorously after each addition, until it is fully incorporated into the mixture.
4. Gradually add the melted clarified butter, whisking continuously, until all of the butter has been fully incorporated into the mixture. Season, to taste, with salt and freshly ground black pepper.
5. For the scallops, asparagus and quails' egg, bring a pan of salted water to the boil. Add the asparagus and cook for 3-4 minutes, then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper.
6. Heat the oil in a frying pan over a medium heat. Add the quails' eggs and fry for 1-2 minutes, or until cooked to your liking.
7. Heat the remaining butter in a separate frying pan over a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.
8. To serve, place the buttered asparagus spears onto a serving plate, and place the quails' eggs on top. Arrange the scallops alongside. Drizzle the hollandaise sauce over the asparagus and quails' eggs.
