Entree: France – Brittany – Ribeye with Seared Scallops and Classic Hollandaise

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Additional 8 min

Total 30 min

Ingredients

- 2 ribeye steaks, approx 12 oz (340 g) each
- 8 sea scallops, approx 8 oz (225 g) total, patted dry
- 3 large egg yolks, approx 1.9 oz (54 g) total
- 6 tbsp (85 g) unsalted butter, melted and kept warm
- 2 tbsp (30 ml) clarified butter or neutral oil for searing scallops
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground white or black pepper, divided
- 1 tbsp (15 ml) finely chopped fresh tarragon or parsley
- Lemon wedges for serving

Instructions

1. Bring steaks to room temperature and season with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) pepper. Heat grill to high and preheat a heavy skillet over high heat with 2 tbsp (30 ml) clarified butter or neutral oil for scallops.
2. Prepare Hollandaise by whisking 3 large egg yolks, approx 1.9 oz (54 g) total, with 1 tbsp (15 ml) lemon juice and a pinch of salt over a double boiler until thickened. Gradually whisk in 6 tbsp (85 g) warm melted butter until emulsified; keep warm and season to taste.
3. Sear scallops 1.5–2 minutes per side in the hot skillet without moving to get a golden crust; remove and keep warm. Grill ribeyes 3–5 minutes per side for medium-rare, then rest 5–8 minutes.
4. Plate sliced ribeye with seared scallops; spoon Hollandaise over scallops and steak as desired, sprinkle with 1 tbsp (15 ml) chopped tarragon or parsley, add lemon wedges, and serve immediately.