GOLDEN VALLEY, Minn.-- It's 7 for 7 this fall at Minneapolis eatery, Tryg's. They're offering dinner specials priced for just $7
and served 7 nights a week. This morning, chef Jordan Pidde dropped by our KARE 11 Kitchen with a taste.
Tryg's is located at 3118 West Lake Street in Minneapolis. For details, visit www.trygs.com.
TRYG'S Scallops Benedict
(serves 2)
6 large sea scallops (fresh or frozen)
¼ cup canola oil or clarified butter (for sautéing scallops)
1 toasted English muffin or buttermilk-cheddar biscuit
1 cup Tobasco hollandaise sauce
¼ c egg yolk, 1 tbl lemon juice, 1 ½ c butter, melted, 1-2 tbl tobasco, salt and pepper (to taste)
2 cups spinach
1. If using fresh scallops pat down with a paper towel until completely dry. For frozen do the same thing, however I recommend thawing in the refrigerator overnight rather than running under water.
2. Hollandaise:
a. Melt butter and set aside
b. In a blender combine egg yolk and lemon juice
c. Turn blender on high speed and with blender running slowly add the butter to form an emulsion. Add tobasco, salt and pepper. Hollandaise should be a creamy consistency if it is too thick add a small amount of hot water.
d. Set aside hollandaise and keep warm.
3. In a sauté pan add canola oil or clarified butter and heat over medium-high until the pan just starts to smoke. Add scallops on either flat side, turn down heat to medium. Cook scallops approximately 1-2 minutes per side depending on desired doneness. When the scallops are flipped they should have a brown crust forming.
4. Remove scallops from the pan and add spinach and sauté until wilted.
5. To plate arrange scallops around the biscuit top with spinach and hollandaise.
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