The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Tony Bilson: Scallops poached with Noilly Prat

You'll need

150 ml Noilly Prat (dry vermouth) 6 thyme sprigs ½ small carrot, cut into julienne ¼ leek, white part only, cut into julienne 30 gm black truffle, cut into julienne (optional) 12 sea scallops, roe removed 1 tbsp julienned flat-leaf parsley   Fish stock 500 gm snapper bones, rinsed and cut into large pieces 1 each onion, carrot and celery stalk, coarsely chopped 2 thyme sprigs 1 fresh bay leaf   Hollandaise 1 egg yolk 125 gm clarified butter (see note) 1 tsp lemon juice, or to taste


  • 01
  • For fish stock, combine ingredients and 750ml cold water in a large saucepan, bring to the boil over medium-high heat, reduce heat to low-medium and simmer until well flavoured (20-30 minutes). Strain through a fine sieve, transfer 250ml to a clean saucepan and simmer over medium-high heat until reduced to 50ml (6-8 minutes). Freeze remaining stock for another use.
  • 02
  • Meanwhile, for hollandaise, whisk yolk and 60ml water in a heatproof bowl over a saucepan of simmering water until mixture holds a ribbon (7-9 minutes). Add warm clarified butter in a thin stream, whisking continuously until sauce is emulsified, whisk in lemon juice and season to taste with salt. Cover closely with a round of baking paper and set aside in a warm place until required.
  • 03
  • Combine fish stock, Noilly Prat and thyme in a large, deep-sided frying pan, season to taste and bring to a rolling boil over medium-high heat. Add leek, carrot and truffle, return to the boil. Add scallops, return to the boil, remove thyme, add 150ml hollandaise and parsley, season to taste and stir to combine. Divide among shallow bowls and serve hot.
Note You’ll need about 160gm butter to yield 125gm clarified butter.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.