Instructions: To make hollandaise sauce, place egg yolks, mustard and lemon juice in a blender or food processor and process until well blended. While motor is running, add hot butter, a few drops at a time and then increasing to a slow, steady stream until all butter is incorporated and sauce is smooth.

Season salmon and shrimp with seasoning blend. Heat oil in a large skillet and lightly brown salmon on 1 side. Flip over and add prawns to pan. Continue cooking until salmon and prawns are just cooked.

For each serving, place 2 English muffin halves on each plate. Top with 2 tomato slices. Add 1 piece salmon and 4 to 5 prawns. Top with 1 poached egg. Drizzle sauce over top.

This recipe yields 4 servings.

Comments: If youve ever tried to make hollandaise sauce using the classic method of whisking the ingredients constantly over a double boiler, you know how tedious it can be. Well, you have got to try my blender version of hollandaise sauce. Its fool-proof (aka Scott-proof) and only takes about 1 minute. After you have made the basic sauce, try playing with the recipe by adding herbs, shallots, cheese, etc.

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