50 g butter
500 g broad beans (skinned)
For the hollandaise
2 tbsp white wine vinegar
2 tbsp water
A pinch of saffron
100 g salted butter (cut into dice)
juice of half a lemon
1 Cook the langoustines 3 min in boiling salted water.
2 Prepare the hollandaise. Boil water and vinegar with saffron for 1 minute.
Place the pan in a bain-marie. Whisk the yolks and add them to the liquid.
Don’t stop whisking. Remove from gas and add the butter, dice by dice.
Finish with lemon juice and pepper. Keep warm.
3 Melt butter in a frying-pan. Sauté the scallops one minute on each face.
Do the same with the langoustines. Place the shellfish on warm plates.
Deglaze the pan with a touch of whisky and pour a few drops on the scallops.
4 Spoon the hollandaise round the shellfish. Add the broadbeans and a sprig of chervil.