Greek Fish or Scallops with a Sun Dried Hollandaise Sauce Recipe

"This is a rich and decadent dish. I love to entertain with this; but, it is a perfect dish for that 'special' dinner. It is super easy to prepare, and absolutely delicious. This goes well with most fish (tilapia, cod, halibut, snapper, flounder, even salmon); but, also delicious with scallops. Also, the fish ... you can bake, grill, or poach; but, I love a simple pan sear. It's quick and easy. Personally, I love to finish it off with chopped kalamata olives; and, serve over simple dressed spinach. On the side - how about couscous or rice. I use my Sun Dried Hollandaise Sauce #recipe1026 for this recipe; but, this hollandaise also goes great with chicken, vegetables, eggs, etc. This is just one way to use it. Prep time includes time for the seafood to marinade."

Step by Step Method

Step 1

Note: If using frozen scallops; it is important to let them thaw in a colander over a bowl, in the refrigerator. This allows them to thaw, without sitting in water. Seafood should always thaw in the refrigerator.

Step 2

Marinate ... Add the olive oil, 1/2 of the Greek seasoning, and 1 whole lemon juiced, to a glass bowl or ziploc bag; add the fish or scallops, and seal or cover in plastic. Refrigerate 15-30 minutes, don't let it go much longer. Then, remove from the marinade; and set on the counter to take the chill off.

Step 3

Season ... Once the seafood are at room temp; then, pat dry, season with the other half of the Greek seasoning, salt, and pepper on each side.

Step 4

Saute ... The method is the same; but cooking times will vary obviously, with the type of seafood you choose. Bring a saute pan up to medium high heat; I do prefer cast iron if possible; a grill pan also works very well. Add a little olive oil to saute pan on medium high to high heat; and, saute the seafood on each side until you get a nice crust/golden brown; then flip. If you cook seafood often, scallops and thinner cuts of fish will only take a couple of minutes per side. Thicker cuts such as Cod or Halibut will take longer. It's hard to give you exact times. Thin fish and scallops, probably 2-3 minutes per side. Thicker fish like salmon, grouper, etc.; maybe 5 minutes per side. Then, halibut and cod, 5-7 minutes per side. You want the fish firm and opaque. Salmon is the one fish which I like a medium doneness; but, that is a personal preference. Once the seafood is done; remove to a plate, and cover with foil to rest, as you finish up the hollandaise sauce.

Step 5

Hollandaise ... Add the eggs, tomatoes, lemon juice, a pinch of salt, and pepper, to a blender; and pulse several times until you get a smooth consistency. Then, add the butter and olive oil to a measuring cup; and, microwave on low, 30-45 seconds until warm and melted. With the blender on LOW; slowly drizzle in the butter/oil mixture. The sauce will become thick and creamy. Remember, slow and easy - don't rush it. Taste and season if necessary, and pulse one more time. Then, transfer to a measuring cup, and cover to keep warm. The sauce should be made as you prepare the fish or scallops.

Step 6

Spinach ... Add the spinach, olive oil, and broth (or water), to the same pan you cooked the fish in, on medium heat; and toss to coat. Cook just a minute to lightly wilt the spinach. Then, remove from the heat and add the lemon juice and zest; and season with salt and pepper. It's done. You want it LIGHTLY wilted.

Step 7

Plate and Serve ... Add spinach to each plate, top with a fish fillet or scallops; and, drizzle the warm hollandaise over the top. Finish by garnishing with chopped kalamata olives.