Scallop Sauté

Ingredients

• 2 egg yolks
• 2 tbs Dijon mustard
• 4 tbs cooking oil
• 1 tsp salt
• ½ tsp white pepper
• 2 tbs boiling vinegar
• 1 tsp Tabasco or hot sauce
• 2 tbs parsley
• ½ tsp tarragon
• 2 tbs tomato paste
• 1 dash Worcestershire sauce
• 2 lbs sea scallops

Directions

1. Combine egg yolks, salt, pepper, and Dijon mustard. Add cooking oil in a thin stream while whipping constantly to create an emulsion.
2. Slowly incorporate the boiling vinegar to cook to egg yolks. To this basic mayonnaise, add Tabasco or hot sauce (as you prefer), parsley, tarragon, tomato paste, and Worcestershire sauce. Set aside under refrigeration.
3. Season the scallops with salt, white pepper, tarragon, and hot sauce to your taste and sauté them quickly in butter. Fresh scallops will sauté completely within 3-5 minutes, and will lose their transparency as they do. Serve topped with sauce.