There’s nothing quite like the allure of brunch to elevate a lazy Sunday morning, especially when it features a dish as decadent as Scallops Benedict with Brown Butter Hollandaise. I found myself inspired after a delightful seaside getaway, where I savored buttery scallops paired with rich hollandaise drizzled over soft, flaky biscuits. Each bite carried the essence of the ocean, mingled with the warm embrace of freshly baked goods, and I knew I had to recreate that experience in my own kitchen.
This recipe is a game-changer, transforming ordinary mornings into a culinary adventure. Picture perfectly crisp biscuits, delicate scallops sizzling in a buttery bath, and a velvety hollandaise sauce that feels indulgent yet comes together easily. It’s a dish that can impress a crowd or make a quiet morning feel special.
As you prepare to embark on this flavor journey, know that it’s not just about cooking; it’s about creating memories around the table. So, let’s roll up our sleeves and whip up something truly unforgettable!
Why is Scallops Benedict with Brown Butter Hollandaise a must-try?
Decadent, this recipe elevates your brunch game with luxurious ingredients that impress.
Flaky biscuits provide a perfect foundation, while seared scallops offer a taste of the ocean that’s simply irresistible.
Rich, silky hollandaise sauce infused with brown butter ties everything together, creating a flavor explosion.
Easy to make, this dish is approachable for home cooks and delivers wow-factor for guests.
Whether it’s a holiday gathering or a lazy Sunday, it’s sure to become a favorite.
For more delightful dishes that will wow your guests, check out our comprehensive guide on recipe ideas!
Scallops Benedict with Brown Butter Hollandaise Ingredients
For the Biscuits
- All-purpose flour – 2 cups will give you the perfect base for those flaky, tender biscuits.
- Baking powder – 3 tsp helps the biscuits rise beautifully.
- Baking soda – 1/4 tsp adds a little extra lift and lightens the texture.
- Salted butter – 1/3 cup, very cold and cut into small cubes, ensures a rich flavor and flaky texture.
- Chopped fresh chives – 3 tbsp brings a delightful hint of onion that enhances the biscuit flavor.
- Buttermilk – 1 cup adds moisture and tanginess, resulting in tender biscuits.
For the Hollandaise Sauce
- Egg yolks – 3 are essential for a creamy, rich hollandaise that clings beautifully to your dish.
- Yellow mustard – 1/2 teaspoon adds a subtle depth of flavor.
- Lemon juice – 2 tablespoons provides the necessary acidity for a well-balanced sauce.
- Chopped lemon zest – 1 tsp elevates the sauce with a fresh, aromatic note.
- Hot brown butter – 1/2 cup contributes a nutty richness that transforms the flavor of the sauce.
For the Scallops
- Fresh scallops – 12 large, perfectly seared scallops are the star ingredient, offering a sweet ocean flavor.
- Butter – 2 tbsp to create a rich sear for the scallops.
- Olive oil – 2 tbsp helps keep the butter from burning while cooking the scallops.
For Assembly
- Scrambled eggs – 9 cooked to fluffy perfection will provide a creamy layer atop the biscuits.
- Crisp cooked bacon – 12 slices, roughly chopped, adds a savory crunch that makes every bite irresistible.
- Chopped chives – 1 tbsp for garnish, adding a pop of color and fresh flavor.
This Scallops Benedict with Brown Butter Hollandaise is sure to bring a smile to your face and warmth to your home. Enjoy creating this delightful dish!
How to Make Scallops Benedict with Brown Butter Hollandaise
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Preheat your oven to 400°F, getting it ready for those delicious biscuits to rise perfectly.
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Blend together the flour and baking powder in a food processor until well combined.
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Pulse in the cold, cubed butter until the mixture resembles coarse crumbs, with small pieces still visible.
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Transfer the mixture to a large mixing bowl and gently fold in the chopped chives for added flavor.
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Make a well in the center of the dry ingredients and pour in the buttermilk; this adds moisture for those tender biscuits.
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Fold the dry mixture through the buttermilk until no flour streaks remain, creating a sticky dough.
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Drop the dough onto a floured surface, patting it to about 1 & 1/2 inches thick for fluffy biscuits.
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Cut out the biscuits using a large sharp biscuit cutter and place them on a parchment-lined baking sheet.
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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.
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Prepare the hollandaise sauce by melting butter in a small saucepan over medium heat until it’s light golden brown.
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Combine the egg yolks, mustard, lemon zest, and lemon juice in a blender; blend briefly to mix.
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Slowly pour in the hot brown butter through the blender lid opening while on medium speed until thickened.
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Keep the sauce warm in a water bath as you move on to cooking the scallops.
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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.
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Slice one biscuit in half, placing the bottom half on a plate. Add a scoop of scrambled eggs followed by the seared scallops.
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Drizzle the hollandaise sauce generously over the top and sprinkle with chopped bacon and additional chives for that finishing touch.
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Top with the second half of the biscuit if you prefer a complete sandwich experience.
Optional: Garnish with a sprinkle of fresh chives for added color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Scallops Benedict with Brown Butter Hollandaise
Fridge: Store any leftover Scallops Benedict in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Freezer: For best results, freeze the biscuits and hollandaise separately, wrapped in plastic wrap, for up to 1 month. Scallops should be cooked fresh, as freezing isn’t recommended.
Reheating: To reheat, warm the biscuits in a 350°F oven for about 10 minutes until heated through, and gently reheat the hollandaise in a double boiler. Use leftover scallops within 2 days and reheat in a pan until warmed thoroughly.
Make Ahead Options
These Scallops Benedict with Brown Butter Hollandaise are perfect for busy home cooks looking to save time! You can prepare the biscuit dough up to 24 hours in advance by mixing the dry ingredients and incorporating the cold butter. Just store it in the refrigerator, wrapped tightly in plastic wrap to maintain freshness. The biscuits can be cut and frozen for up to 3 months; layer them between sheets of parchment paper for easy separation. When you’re ready to serve, simply bake straight from the freezer, adding a few extra minutes to the cooking time. Lastly, the hollandaise sauce can be made up to 3 days ahead; just reheat gently over low heat, whisking to restore its silky texture before serving. Enjoy all the incredible flavors with minimal effort!
Expert Tips for Scallops Benedict with Brown Butter Hollandaise
- Cold Ingredients: Start with very cold butter and buttermilk for the biscuits. This helps achieve a flaky texture that melts in your mouth.
- Don’t Overmix: When combining the buttermilk with the dry ingredients, fold gently until just combined. Overmixing can lead to dense biscuits.
- Adjust Baking Time: Keep an eye on your biscuits while they bake. If they haven’t turned golden brown after 15 minutes, extend the time, but check frequently.
- Butter Temperature: For the hollandaise, ensure the brown butter is hot but not smoking when blending. This will help emulsify the sauce without scrambling the eggs.
- Perfectly Sear Scallops: Make sure your pan is hot before adding the scallops. Don’t overcrowd the pan; give them space to sear beautifully and develop a nice crust.
- Bacon Crunch: For crisp bacon, cook it until it’s perfectly crunchy before adding it on top. This will add a delightful texture contrast to every bite of your Scallops Benedict with Brown Butter Hollandaise.
What to Serve with Scallops Benedict with Brown Butter Hollandaise?
Elevate your brunch experience by pairing these luxurious scallops with delightful accompaniments that balance and complement each bite.
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Crispy Hash Browns: Golden, crispy hash browns add texture and a comforting crunch that perfectly contrasts the creamy hollandaise.
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Seasonal Greens Salad: A fresh salad with light vinaigrette can brighten the plate, offering a refreshing burst against the rich flavors of the scallops.
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Savory Fruit Chutney: Sweet and tangy chutney pairs beautifully with the scallops, enhancing the meal with a hint of fruitiness while cutting through the richness.
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Avocado Toast: Creamy avocado toast provides a smooth, mild flavor that harmonizes exquisitely with the crispy biscuits and succulent scallops, making it a perfect side.
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Mimosas: Light and bubbly, mimosas add a celebratory touch to brunch, their sweetness and acidity balancing the richness of the dish.
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Baked Beans: Traditional baked beans offer a hearty, savory side that contrasts the elegance of the scallops, ensuring a fulfilling meal that feels homey.
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Roasted Asparagus: Simple yet elegant, roasted asparagus brings a nutty flavor and vibrant color that complements the dish beautifully.
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Chocolate Croissant: For a sweet ending, follow up with a warm, flaky chocolate croissant to add a hint of indulgence to your brunch spread.
Scallops Benedict with Brown Butter Hollandaise Variations
Feel free to customize this delightful dish to fit your taste preferences and dietary needs.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for biscuits that everyone can enjoy.
- Dairy-Free: Use coconut oil in place of butter and almond or soy milk to replace buttermilk for a dairy-free delight.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the biscuit dough for a fiery twist that will awaken your taste buds.
- Herb Infusion: Swap chives for fresh rosemary or thyme for a fragrant influence that packs a flavorful punch.
- Creamy Twist: Stir in crumbled feta or goat cheese into the biscuit mixture for a rich and creamy texture.
- Bacon Lovers: Mix crispy bacon bits directly into the biscuit dough for an extra savory bite in every mouthful.
- Vegetarian Option: Replace scallops with sautéed mushrooms for an earthy flavor that pairs beautifully with the hollandaise.
- Savory Add-Ons: Top with sautéed spinach or arugula for a pop of color and nutrition that balances the richness.
Every variation allows you to tailor this dish to your preferences, turning it into a unique experience each time!
Scallops Benedict with Brown Butter Hollandaise Recipe FAQs
What kind of flour is best for biscuits?
I recommend using all-purpose flour for this recipe, as it strikes the perfect balance between structure and tenderness for biscuits. If you’re feeling adventurous, you can also experiment with a combination of whole wheat and all-purpose flour for a heartier flavor.
How should I store leftover Scallops Benedict?
Store any leftover Scallops Benedict in an airtight container in the refrigerator for up to 2 days. It’s best to keep the components separate if possible; store biscuits, scallops, and hollandaise sauce individually to maintain texture and flavor.
Can I freeze the biscuits and hollandaise sauce?
Absolutely! For freezing, wrap the biscuits tightly in plastic wrap and place them in a freezer-safe bag, where they can stay fresh for up to 1 month. For the hollandaise sauce, freeze it in small portions using an ice cube tray, then transfer the cubes to a freezer bag. Just remember, scallops are best cooked fresh, as freezing them isn’t recommended.
What if my biscuits aren’t rising properly?
If your biscuits aren’t rising, check that your leavening agents (baking powder and baking soda) are fresh—not expired. Also, ensure your butter and buttermilk were cold prior to mixing, which is crucial for creating those wonderful flaky layers. Don’t overmix the dough, as it can lead to denser biscuits rather than the light, fluffy texture you’re aiming for.
Are there any dietary considerations I should be aware of?
Yes! This recipe contains gluten (from the flour) and dairy (from the butter and buttermilk). If you or your guests have gluten sensitivities, consider using a gluten-free flour blend. For dairy-free alternatives, substitute with a plant-based butter and a dairy-free yogurt or milk in place of buttermilk. Enjoying this dish with various dietary needs in mind can create an inclusive dining experience!
Savory Scallops Benedict with Brown Butter Hollandaise Magic
Ingredients
Equipment
Method
- 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; this adds moisture for those tender biscuits.
- 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 for fluffy biscuits.
- 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 for that finishing touch.
- Top with the second half of the biscuit if you prefer a complete sandwich experience.
