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| Image by Isidora Bojovic for ITP Publishing |
Apologies for the silence, but
there simply was no time to post until today.. Even though I've been cooking up
a storm lately for friends, family and food shoots, I somehow never got around
to posting after cooking.. or eating! I got home quite late today, and
Phiras made delicious Chicken Fajitas for dinner with some left over chicken
breasts in the fridge. It was absolutely yummy, but what put an even bigger
smile on my face was the fact that he used leftovers. There simply isn't
anything as satisfying as using up all the food you have, because no matter how
much I love going to the market - I hate nothing more than wasting food..
So I'm a happy camper tonight, and
even though I didn't manage to take a snapshot of Phiphi's lovely Fajitas, I
will leave you with a chic, quick and very tasty seafood meal. My sautéed
scallops were featured both in Harper's Bazaar Arabia as well as my cooking
segment on Dubai TV's fabulous Mashaheer show with the beautiful Diala Makki
:)
Oh and to make up for my two week
blog break, I have some very exciting news to share soon inshAllah..
Much love,
D x
Serves 4
Prep & Cook Time ~20 minutes
•
12 – 16 scallops
•
2 packs of baby spinach
•
3 tbsp vinegar
•
4 egg yolks
•
100 g of butter
•
2 tbsp lemon juice
•
¼ tsp dried thyme
•
salt and cracked pepper to taste
In a saucepan, heat the vinegar and
a little cracked pepper. When almost evaporated, add the yolks and whisk
continuously until you have a creamy consistency. Remove the saucepan from the
heat and add the butter slowly while continuing to whisk. Put it back on
the heat and finish with lemon juice, thyme, seasoning and set your sauce
aside.
In a pan, heat
a little butter and olive oil and sauté the spinach for a minute, just until it
wilts, season and set aside. In the same pan add a knob of butter and sauté the
scallops for a minute on each side, until they turn golden. Season to taste,
lay on top off the bed of spinach and drizzle with the hollandaise.
