Dijonnaise scallops

What you need
  • Scallops
  • Samphire
  • Dijonnaise sauce (hollandaise sauce + mustard seeds + cream)
  • Olive oil / easy bake (powder)
  • Salt and pepper
Preparation

Thoroughly rinse the samphire in running water. Season the scallops and cook them in olive oil or easy bake powder (100 % pure cocoa butter, which is flavourless but locks in the natural moisture in the scallops, so that they shrink less).
Cook the samphire, pepper and put everything on a plate. Garnish with small dots of dijonnaise sauce.