Scallop Benedict with Brown Butter Hollandaise – A Special Brunch Recipe

Scallop Benedict with Brown Butter Hollandaise & Homemade Biscuits

Learn how to prepare Scallop Benedict with golden-browned scallops, poached eggs, crispy bacon, homemade biscuits, and brown butter hollandaise.

Introduction

If you enjoy a special breakfast, one of those meals that fills the kitchen with the aroma of butter, bacon, and freshly baked bread, this Scallop Benedict is a recipe worth making at home.

The combination consists of soft homemade biscuits, crispy bacon, pan-seared scallops, poached eggs, and a hollandaise made with brown butter. Each element has a different texture, but when everything is placed on the same plate, the combinations work very well.

Although it may seem like a sophisticated recipe, you do not need professional kitchen experience. The most important thing is to organize the steps and not try to prepare everything at the same time.

This version of Eggs Benedict with Scallops is a great choice for a weekend breakfast, a family brunch, or a special occasion.

Why You’ll Love This Recipe

The biscuit is soft inside and lightly golden on the outside. The bacon adds crispiness, while the scallops become golden on the surface and tender in the center.

The poached egg adds a creamy yolk, and the Brown Butter Hollandaise coats all the ingredients with brown butter and a touch of lemon.

The result is a beautiful, flavorful dish that is different from traditional Eggs Benedict.

Ingredients

For the Homemade Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons very cold unsalted butter
• 3/4 cup buttermilk
• 2 tablespoons chopped fresh chives

For the Scallops

• 12 large scallops
• Salt to taste
• Black pepper to taste
• 1 tablespoon oil or olive oil
• 1 tablespoon unsalted butter

For the Bacon

• 12 slices of bacon

For the Brown Butter Hollandaise

• 4 egg yolks
• 8 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon water
• Salt to taste
• A small pinch of cayenne pepper, optional

For the Poached Eggs

• 6 large eggs
• Enough water for the pan
• 1 tablespoon white vinegar

To Finish

• Chopped fresh chives
• Freshly ground black pepper

Preparation Time

Prep time: 25 minutes
Cook time: 35 minutes
Total time: approximately 1 hour
Yield: 6 servings

How to Make the Biscuits

Start with the biscuits. While they are in the oven, you can take care of the other ingredients.

In a large bowl, add the flour, baking powder, baking soda, and salt.

Cut the cold butter into small pieces and add it to the flour.

Using your fingertips, press the butter into the flour until you have a mixture that resembles coarse crumbs.

Do not try to make the mixture completely uniform. Some small pieces of butter should remain visible.

It is precisely this butter that helps make the biscuits light and tender.

Add the buttermilk and chopped chives.

Gently mix just until the dough begins to come together.

Do not overwork the dough. If you mix it for too long, the biscuits may become heavy.

Transfer the dough to a lightly floured surface.

Gently press it until it is approximately 2 cm thick.

Cut the biscuits and place them on a baking sheet.

Place in a preheated oven at 220°C for approximately 12 to 16 minutes, or until golden.

Remove from the oven and set aside.

Prepare the Bacon

While the biscuits are baking, prepare the bacon.

Place the slices in a cold skillet and turn the heat to medium.

Let the bacon cook slowly.

As the skillet heats up, the fat will render and the slices will begin to become golden.

Turn when necessary and cook until it reaches the desired doneness.

For this Scallop Benedict, I like the bacon very crispy because it creates a very pleasant contrast with the poached egg and creamy hollandaise.

Remove the bacon and place it on paper towels to remove excess grease.

How to Prepare the Scallops

Now let’s prepare one of the most important parts of this Scallop Benedict Recipe.

Dry the scallops very well with paper towels.

This step makes a big difference. If they are wet, they can release liquid into the skillet and end up cooking instead of browning.

Season both sides with salt and black pepper.

Heat a skillet over medium-high heat.

When it is very hot, add the oil.

Arrange the scallops with space between them.

Avoid adding too many at once. If the skillet is crowded, the temperature may drop.

Leave the scallops undisturbed for approximately 2 minutes.

Do not keep moving them while they brown.

When the bottom is golden, carefully turn them over.

Add the butter.

When the butter melts, use a spoon to baste the scallops.

Cook for another 1 to 2 minutes, depending on their size.

Remove as soon as they are golden on the outside and tender in the center.

Do not leave the scallops on the heat for too long, as they can become firm and lose their delicate texture.

How to Prepare the Brown Butter Hollandaise

The Brown Butter Hollandaise is one of the elements that gives the dish its personality.

Place the butter in a small saucepan over medium heat.

Let it melt and continue cooking until it develops a golden color and a lightly toasted aroma.

Watch carefully because the butter can quickly go past the desired point.

When golden, remove from the heat and transfer to another container.

In a heatproof bowl, place the egg yolks, lemon juice, and water.

Place the bowl over a saucepan of hot water, without allowing the bottom of the bowl to touch the water directly.

Whisk the egg yolks until they become lighter and slightly thickened.

Begin adding the brown butter gradually, whisking continuously.

Continue adding the butter gradually while whisking.

The mixture will begin to become thicker, creamier, and glossy.

Season with salt and, if desired, add a small pinch of cayenne pepper.

If the hollandaise becomes too thick, add a few drops of warm water and mix until it reaches the desired consistency.

An Important Detail

The water in the saucepan should remain hot, but it does not need to boil vigorously.

Very high heat can cook the egg yolks too quickly.

If you notice that the bowl is getting too hot, remove it for a few seconds and continue whisking.

How to Make the Poached Eggs

Leave the eggs for last, close to the time when you are going to assemble the plates.

Fill a saucepan with water and heat until very hot, but without a strong boil.

Add the vinegar.

Crack each egg individually into a small bowl.

Carefully place the egg into the water.

Cook for approximately 3 to 4 minutes.

The white should be firm while the yolk remains creamy.

Remove the egg with a slotted spoon and let the excess water drain.

Repeat the process with the remaining eggs.

How to Get a Beautiful Poached Egg

Use fresh eggs whenever possible.

It is also important to place the egg into the water gently. This helps the white remain around the yolk.

How to Assemble the Scallop Benedict

Now it is time to assemble.

Cut each biscuit in half.

Place the bottom half on the plate.

Add the crispy bacon.

Place one or two golden-browned scallops on top.

Carefully add the poached egg.

Cover with the Brown Butter Hollandaise.

Finish with fresh chives and a little freshly ground black pepper.

Serve immediately.

When the egg is cut open, the creamy yolk mixes with the hollandaise and runs over the biscuit and scallops.

This combination makes this dish an excellent Scallop Breakfast Recipe.

Side Dishes

Since the dish already has plenty of flavor, I like to choose simple side dishes.

Green Salad

A salad of fresh greens with a light dressing adds a fresh texture to the meal.

Fresh Fruit

Strawberries, grapes, melon, oranges, or other seasonal fruits are great alongside the dish.

Roasted Asparagus

Asparagus pairs very well with scallops and eggs.

Crispy Potatoes

Roasted or pan-browned potatoes make the brunch even more complete.

Beverages

Coffee, tea, and orange juice are simple options to serve alongside.

A Dessert to Complete the Brunch

If you want to set up a brunch table with something sweet after the main dish, you can serve the Easy Lemon Coconut Cookies Recipe – Soft & Delicious Homemade Cookies.

The cookies can be prepared before the guests arrive and are easy to place on the table with coffee or tea.

Another option for a fruit-based dessert is the Best Homemade Strawberry Cream Bars with Vanilla Filling and Fresh Strawberries, especially if you want to continue with a fresh flavor theme.

For an individual and creamy dessert, the Easy Mini Cheesecake Recipe with Bananas – Creamy No-Bake Dessert also pairs very well with a weekend brunch.

How to Organize the Preparation

To prepare this Easy Seafood Brunch without rushing, the order of the steps helps a lot.

Start with the biscuits.

While they are in the oven, prepare the bacon.

Then prepare the hollandaise.

Next, make the scallops.

Leave the poached eggs for last.

This way, the more delicate ingredients will be freshly prepared when it is time to assemble.

Tips for Getting the Recipe Right

Dry the Scallops Very Well

The drier they are before going into the skillet, the greater the chance of getting a nicely browned surface.

Use Cold Butter in the Biscuits

Cold butter helps create a lighter texture.

Do Not Overwork the Dough

Mix only until the ingredients come together.

Do Not Move the Scallops During the First Stage

Let them remain in contact with the hot skillet to form the golden surface.

Control the Temperature of the Hollandaise

The sauce needs gentle heat so the egg yolks do not cook too quickly.

Make the Eggs Last

The poached egg is best when it reaches the plate immediately after being prepared.

Variations

Scallop Benedict Without Bacon

Remove the bacon and add some lightly sautéed spinach leaves.

Shrimp Benedict

Replace the scallops with large pan-seared shrimp.

Smoked Salmon Benedict

Smoked salmon also pairs very well with poached eggs and hollandaise.

Herb Biscuits

You can add parsley, thyme, or other fresh herbs to the dough.

More Lemon Hollandaise

If you like a fresher sauce, slightly increase the amount of lemon juice.

Can I Prepare Anything Ahead of Time?

Yes.

The biscuits can be prepared a few hours ahead and quickly reheated before serving.

The bacon can also be prepared in advance.

The scallops are best when made immediately before assembling.

The hollandaise is also more enjoyable when freshly prepared.

The poached eggs should be left until the end.

How to Store

The biscuits can be stored in a sealed container for up to 2 days at room temperature or approximately 4 days in the refrigerator.

The bacon can remain refrigerated for up to 4 days.

Cooked scallops can be stored in the refrigerator for up to 2 days, although they have the best texture when eaten soon after preparation.

The hollandaise is best consumed the same day.

Poached eggs are also best when prepared fresh.

For this reason, I do not recommend assembling the dish too far in advance.

Frequently Asked Questions

Can I use frozen scallops?

Yes. Thaw them completely and dry them very well before cooking.

Why didn’t my scallops turn golden?

The skillet may not have been hot enough, or the scallops may have been too wet. Drying them well before cooking helps considerably.

Can I prepare the biscuits the day before?

Yes. Store them in a sealed container and quickly reheat them before serving.

Can I make the recipe without bacon?

Yes. You can remove the bacon or replace it with sautéed spinach.

Can I replace the biscuits?

Yes. English muffins, brioche, or another soft bread can also be used.

My hollandaise became too thick. How can I fix it?

Add small amounts of warm water and mix until it reaches the desired consistency.

Can I prepare the hollandaise ahead of time?

It is possible, but it is more enjoyable when prepared close to serving time.

How long should I cook the egg?

Approximately 3 to 4 minutes usually results in a firm white and creamy yolk.

Can I serve this recipe for lunch?

Yes. It works very well as a special lunch or brunch meal.

My Experience Preparing This Recipe

If I were preparing this Scallop Benedict for guests, I would not try to do everything at the same time.

I would start with the biscuits and keep the ingredients separated.

Then I would prepare the bacon and the hollandaise.

The scallops would be cooked shortly before the eggs.

Finally, I would prepare the poached eggs and assemble the plates.

This organization makes the preparation much more relaxed.

The scallops are best when they have just come out of the skillet, and the poached egg also tastes better when served immediately.

The most important thing is not to rush.

A recipe like this is much more enjoyable when you pay attention to each ingredient and respect the timing of each preparation.

Scallop Benedict for a Special Brunch

This Elegant Brunch Recipe may seem complicated at first glance, but it consists of several simple preparations brought together in a single dish.

The biscuit provides a soft base, the bacon adds crispiness, the scallops add the flavor of the sea, the egg brings creaminess, and the hollandaise brings everything together.

It is a great choice for a special breakfast or a weekend brunch.

You can also adapt the ingredients according to what you have available at home.

This Scallop Benedict Recipe transforms homemade biscuits, scallops, bacon, eggs, and hollandaise into a special and beautiful dish to serve.

The combination of golden-browned scallops, poached egg, and Brown Butter Hollandaise creates different textures in every bite.

If you are looking for a different Seafood Brunch Recipe, this recipe is a delicious way to bring seafood to breakfast or brunch.

Prepare each step calmly, leave the eggs for last, and serve as soon as you assemble the dish.