Scallops Benedict with Brown Butter for a Luxurious Brunch

Name: Scallops Benedict with Brown Butter for a Luxurious Brunch
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3 tsp baking powder; 1/4 tsp baking soda; 1/3 cup salted butter (very cold and cut into small cubes); 3 tbsp chopped fresh chives; 1 cup buttermilk; 3 large egg yolks; 1/2 tsp yellow mustard; 2 tbsp lemon juice; 1 tsp chopped lemon zest; 1/2 cup hot brown butter; 12 large fresh scallops; 2 tbsp butter; 2 tbsp olive oil; 9 large scrambled eggs (cooked to fluffy perfection); 12 slices crispy cooked bacon (roughly chopped); 1 tbsp chopped chives (for garnish)

by Fatima Garcia

•

31 de January de 2026

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Scallops Benedict with Brown is a delightful twist on the classic Eggs Benedict, combining the rich flavors of brown butter and succulent scallops. This dish is a luxurious way to elevate your brunch experience, making your mornings feel special. The savory scallops, creamy hollandaise, and fluffy biscuits create a symphony of flavors that will leave you craving more. Let’s dive into this exquisite recipe that brings a gourmet touch to any breakfast table!

Why You’ll Love This Scallops Benedict with Brown

This Scallops Benedict is not just a meal; it’s an experience! Here are a few reasons to adore this dish:

Rich and flavorful brown butter enhances every bite.
Perfectly poached scallops add elegance and taste.
Easy to customize with unique toppings and sides.
Great for impressing guests at brunch gatherings.
Offers a delightful mix of textures with fluffy biscuits and creamy hollandaise sauce.
Gluten-free option available, making it inclusive for all diets.

Plus, this recipe showcases the American cuisine style and is a fantastic way to enjoy a seafood twist on a classic breakfast staple.

Ingredients for Scallops Benedict with Brown

Gather these items:

2 cups all-purpose flour
3 tsp baking powder
1/4 tsp baking soda
1/3 cup salted butter (very cold and cut into small cubes)
3 tbsp chopped fresh chives
1 cup buttermilk
3 large egg yolks
1/2 tsp yellow mustard
2 tbsp lemon juice
1 tsp chopped lemon zest
1/2 cup hot brown butter
12 large fresh scallops
2 tbsp butter
2 tbsp olive oil
9 large scrambled eggs (cooked to fluffy perfection)
12 slices crispy cooked bacon (roughly chopped)
1 tbsp chopped chives (for garnish)

How to Make Scallops Benedict with Brown Step-by-Step

Step 1: Preheat your oven to 400°F, getting it ready for those delicious biscuits to rise perfectly.
Step 2: Blend together the flour and baking powder in a food processor until well combined.
Step 3: Pulse in the cold, cubed butter until the mixture resembles coarse crumbs, with small pieces still visible.
Step 4: Transfer the mixture to a large mixing bowl and gently fold in the chopped chives for added flavor.
Step 5: Make a well in the center of the dry ingredients and pour in the buttermilk.
Step 6: Fold the dry mixture through the buttermilk until no flour streaks remain, creating a sticky dough.
Step 7: Drop the dough onto a floured surface, patting it to about 1 & 1/2 inches thick for fluffy biscuits.
Step 8: Cut out the biscuits using a large sharp biscuit cutter and place them on a parchment-lined baking sheet.
Step 9: Bake for 10 minutes in the preheated oven, then lower the temperature to 375°F and bake for an additional 10-15 minutes until golden brown.
Step 10: Prepare the hollandaise sauce by melting butter in a small saucepan over medium heat until it’s light golden brown.
Step 11: Combine the egg yolks, mustard, lemon zest, and lemon juice in a blender; blend briefly to mix.
Step 12: Slowly pour in the hot brown butter through the blender lid opening while on medium speed until thickened.
Step 13: Keep the sauce warm in a water bath as you move on to cooking the scallops.
Step 14: Season the scallops with salt and pepper, then pan sear in a combination of butter and olive oil for a few minutes on each side until golden.
Step 15: Slice one biscuit in half, placing the bottom half on a plate. Add a scoop of scrambled eggs followed by the seared scallops.
Step 16: Drizzle the hollandaise sauce generously over the top and sprinkle with chopped bacon and additional chives for that finishing touch.
Step 17: Top with the second half of the biscuit if you prefer a complete sandwich experience.

Pro Tips for the Perfect Scallops Benedict with Brown

Keep these in mind:

Make sure your scallops are fresh for the best flavor.
Don’t overcrowd the pan when searing scallops; this ensures a nice sear.
Use a thermometer to check that your hollandaise sauce doesn’t exceed 160°F to prevent curdling.
Consider adding a dash of hot sauce to your hollandaise for a spicy kick.

Best Ways to Serve Scallops Benedict with Brown

Looking for sides to enhance your Seafood Benedict with Scallops? Here are some fabulous pairing ideas:

Fresh fruit salad for a refreshing contrast.
A light arugula salad drizzled with lemon vinaigrette.
Enjoy with roasted asparagus or sautéed spinach for extra greens.

Scallops Benedict with Brown Butter for a Luxurious Brunch - Scallops Benedict with Brown - additional detail

How to Store and Reheat Scallops Benedict with Brown

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the components in the oven at 350°F until warmed through. Be sure to reheat the hollandaise sauce gently to maintain its creamy texture. This dish is fantastic for meal prep, allowing you to savor gourmet brunch flavors anytime!

Frequently Asked Questions About Scallops Benedict with Brown

What’s the secret to perfect Scallops Benedict with Brown?

The secret lies in using fresh scallops and ensuring they are properly seared. A hot pan and the right amount of seasoning will elevate your dish. Pairing with a rich brown butter sauce enhances the flavor profile wonderfully.

Can I make Scallops Benedict with Brown ahead of time?

Yes, you can prepare the biscuits and scallops in advance. Store them separately and reheat before serving. The hollandaise is best made fresh, but you can keep it warm in a water bath until ready to serve.

How do I avoid common mistakes with Scallops Benedict with Brown?

Avoid overcooking the scallops, as they can become tough. Ensure your hollandaise sauce is made slowly to prevent it from breaking. Follow the steps closely for a successful outcome!

Variations of Scallops Benedict with Brown You Can Try

Here are a few unique twists to elevate your dish:

Substitute scallops with shrimp for a different seafood experience.
Try adding avocado slices for creaminess and a fresh touch.
Experiment with different herbs like dill or parsley for a flavor boost.
Make it a Poached Scallops Benedict Recipe by replacing seared scallops with poached ones for a softer texture.

For more tips on seafood preparation, check out this guide on seafood cooking techniques. If you’re interested in more brunch ideas, visit this collection of brunch recipes. Don’t forget to explore our tips for perfecting hollandaise sauce!

About the Author

Fatima Garcia