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1
Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal.
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2
In a large saucepan combine the wine, onion, Bouquet Garni and peppercorns.
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3
Season with salt and simmer, covered, for 20 minutes.
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4
Add the scallops.
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5
Cover the saucepan and simmer for 5 minutes.
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6
Remove the pan from the heat.
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7
Drain the scallops and keep them warm.
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8
In a bowl beat the mustards, tomato paste and lemon juice into a smooth paste.
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9
Add the egg yolks to the mustard mixture and beat until it is light and creamy.
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10
Melt the butter in the top part of the double boiler over hot water.
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11
The butter should be warm, NOT hot.
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12
Keep the water simmering and slowly whisk the yolk mixture into the melted butter.
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13
The sauce should get thick and creamy.
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14
Be sure not to let it come to a boil or the yolks will curdle.
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15
Remove the sauce from the heat.
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16
Season it with salt and pepper.
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17
Add the parsley, capers and finally the warm well-drained scallops.
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18
Serve immediately, garnished with chives and lemon quarters.
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19
Note: In certain regions of France this course is served surrounded by boiled potato balls and buttered carrots
