Scallops Benedict from Café Cùil Cook Book: Recipes from the Isle of Skye (page 58) by Clare Coghill

  • lemons
  • Hollandaise sauce
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    You may use the Raasay whisky Hollandaise recipe on p. 170, substituting lemon juice for the whisky.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Raasay whisky Hollandaise recipe on p. 170, substituting lemon juice for the whisky.

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