- 3 scallops (in the shell), roes removed
- 2 tbsp olive oil
- 2 heads chicory, quartered
- 3 tbsp white wine vinegar
- 3 black peppercorns
- 2 free-range egg yolks
- 110g/4oz butter, melted
- 1 tsp wholegrain mustard
- salt and freshly ground black pepper
- For the griddled scallops and chicory, remove the scallops from their shells and rub with half the olive oil.
- Heat a griddle pan and cook the scallops for 30 seconds on each side. Clean the scallop shells thoroughly, then put the griddled scallops back in their shells.
- Rub the chicory with the remaining oil and cook on the griddle for 2-3 minutes, until tender.
- For the mustard hollandaise, place the vinegar and peppercorns into a small saucepan, bring to the boil and boil until reduced to one tablespoon of liquid. Remove the peppercorns and set aside.
- Place the egg yolks into a small food processor and blend. With the motor running, gradually add the vinegar reduction, then add the melted butter one tablespoon at a time. Stir in the mustard and season, to taste, with salt and freshly ground black pepper.
- Preheat the grill to medium.
- Place the scallops in their shells onto a baking sheet, pour over the hollandaise and place under the grill for 1-2 minutes, or until bubbling.
- To serve, place the chargrilled chicory onto a serving plate and top with the scallops in their shells. Serve immediately.