Description
Savory Scallops Benedict with Brown Butter Hollandaise Magic.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F, getting it ready for those delicious biscuits to rise perfectly.
- Blend together the flour and baking powder in a food processor until well combined.
- Pulse in the cold, cubed butter until the mixture resembles coarse crumbs, with small pieces still visible.
- Transfer the mixture to a large mixing bowl and gently fold in the chopped chives for added flavor.
- Make a well in the center of the dry ingredients and pour in the buttermilk.
- Fold the dry mixture through the buttermilk until no flour streaks remain, creating a sticky dough.
- Drop the dough onto a floured surface, patting it to about 1 & 1/2 inches thick.
- Cut out the biscuits using a large sharp biscuit cutter and place them on a parchment-lined baking sheet.
- 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.
- Prepare the hollandaise sauce by melting butter in a small saucepan over medium heat until it’s light golden brown.
- Combine the egg yolks, mustard, lemon zest, and lemon juice in a blender; blend briefly to mix.
- Slowly pour in the hot brown butter through the blender lid opening while on medium speed until thickened.
- Keep the sauce warm in a water bath as you move on to cooking the scallops.
- 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.
- Slice one biscuit in half, placing the bottom half on a plate. Add a scoop of scrambled eggs followed by the seared scallops.
- Drizzle the hollandaise sauce generously over the top and sprinkle with chopped bacon and additional chives.
- Top with the second half of the biscuit if you prefer a complete sandwich experience.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 300 mg
Keywords: Scallops Benedict, Brown Butter Hollandaise, Brunch Recipe