Greek Fish or Scallops with a Sun Dried Hollandaise Sauce

How to Make

• 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.

• Step 8: ENJOY! ... Couscous or rice would be a perfect side dish. Even though it is decadently rich; it is easy, and quick to prepare.