The first time I attempted to make brunch at home, I felt a mix of excitement and trepidation. I wanted to impress, but the thought of juggling multiple components had me sweating. That was until I discovered the magic of Scallops Benedict with Brown Butter Hollandaise. This dish is everything you crave on a lazy Sunday morning, combining the delicate sweetness of seared scallops with the buttery richness of homemade biscuits. It’s a luxurious way to elevate your brunch game without breaking a sweat.
The aroma of the chive buttermilk biscuits baking in the oven is already enough to promise a culinary adventure. They transform any table into a warm gathering space, where friends and family are drawn in by that irresistible scent. Topped with fluffy scrambled eggs, tender scallops, and a drizzle of velvety hollandaise, each bite is a perfect piece of indulgence and comfort. Whether you’re treating yourself or hosting loved ones, this recipe is bound to be a crowd-pleaser, inviting compliments that will make you smile. So roll up your sleeves and let’s create a dish worthy of any brunch celebration!
Scallops Benedict with Brown Butter Hollandaise: Why Make It?
Deliciously Decadent: This recipe takes brunch to another level with the luxe flavors of scallops and homemade brown butter hollandaise.
Easy to Master: You don’t need culinary school training — just follow the steps for a stunning dish.
Eye-Catching Presentation: Beautifully layered biscuits and scallops offer an impressive visual that will wow your guests.
Versatile Indulgence: Perfect for special occasions or a cozy weekend, this dish makes any meal feel fancy.
Aromatic Appeal: The scent of baking biscuits and sizzling scallops will create an inviting atmosphere in your kitchen.
Treat yourself and your loved ones to this exquisite dish; it’s bound to be a showstopper at your next brunch!
Scallops Benedict with Brown Butter Hollandaise Ingredients
For the Chive Buttermilk Biscuits
- All purpose flour – Adds structure and lightness to your biscuits.
- Baking powder – Ensures a delightful rise, making them fluffy.
- Baking soda – Aids in browning and adds to the biscuit’s tender texture.
- Salted butter – Enhances flavor; use very cold for the best flakiness.
- Fresh chives – Imparts a subtle oniony flavor that complements the scallops beautifully.
- Buttermilk – Provides moisture and a slight tang for rich flavor.
For the Easy Brown Butter Hollandaise Sauce
- Egg yolks – Form the rich base for a creamy sauce.
- Yellow mustard – Boosts flavor and adds a hint of tang.
- Lemon juice – Brightens the sauce with acidity; fresh is best!
- Lemon zest – Adds an aromatic zing to the hollandaise.
- Hot brown butter – Imparts a nutty, rich taste that elevates the sauce.
- Chives – For garnish, bringing color and flavor contrast.
Additionally
- Fresh scallops – The star of the dish; ensure they are high quality for the best taste.
- Butter – Adds richness when searing the scallops; use unsalted if preferred.
- Olive oil – Prevents the butter from burning while adding flavor.
- Eggs – Scrambled to fluffy perfection, creating a hearty layer in your Benedict.
- Crisp cooked bacon – Optional, but it brings a delightful crunch and salty flavor to the dish!
This Scallops Benedict with Brown Butter Hollandaise is truly a treat that combines delightful flavors to make your brunch both memorable and irresistible!
How to Make Scallops Benedict with Brown Butter Hollandaise
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Preheat the oven to 400°F. This initial heat will create an inviting environment for your delightful biscuits, ensuring they rise to golden perfection.
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Blend flour and baking powder in a food processor. This creates a combined dry mixture that lays the foundation for fluffy biscuits — pulse until well mixed.
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Add cold butter to the flour mixture. Pulse until the butter is in small, visible pieces. This will help create those beautiful flaky layers in your biscuits.
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Transfer the mixture to a large mixing bowl and sprinkle in chopped chives. Their fresh flavor will add a lovely touch to every bite of your biscuits.
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Make a well in the center and pour in the buttermilk. This will hydrate the dough and is essential for a tender texture.
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Fold the mixture gently until the flour disappears. Avoid overmixing to keep your biscuits light and fluffy.
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Drop the sticky dough onto a floured surface. Sprinkle a little extra flour on top for ease when you’re ready to shape your biscuits.
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Pat the dough to about 1 1/2 inches thick without a rolling pin. Your hands will help create that rustic biscuit charm we all adore.
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Cut the biscuits using a biscuit cutter and place them on a parchment paper-lined baking sheet. This classic shape gives them a delightful homemade appeal.
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Bake in the preheated oven for 10 minutes. Then, lower the temperature to 375°F and bake for another 10-15 minutes until they’re golden brown and rise nicely.
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Melt butter in a saucepan over medium heat to make the hollandaise. Swirl occasionally until it reaches a light golden brown color, releasing a nutty aroma.
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Combine egg yolks, mustard, lemon zest, and lemon juice in a blender. Blend for a few seconds to mix everything smoothly.
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Pour the hot brown butter into the blender while it’s running. Do this slowly, in a thin stream, until the sauce thickens and becomes creamy.
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Season the scallops with salt and pepper. Sear them in a hot pan with butter and olive oil for about 2-3 minutes per side, until they are a beautiful golden hue.
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Slice a baked biscuit in half and use one piece as the base for your creation. Let the biscuit’s warmth cradle all the delicious toppings.
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Add scrambled eggs on top, creating a soft and flavorful layer.
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Top with the seared scallops, placing them delicately over the eggs for an inviting presentation.
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Drizzle on some warm hollandaise sauce, then sprinkle with chopped bacon and additional chives for a lovely finishing touch.
Optional: For extra zing, add a dash of hot sauce over the hollandaise sauce!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Scallops Benedict with Brown Butter Hollandaise are perfect for busy cooks looking to save time! You can prepare the chive buttermilk biscuits up to 24 hours in advance by baking them and allowing them to cool completely before storing them in an airtight container at room temperature. The hollandaise sauce can be made up to 3 days ahead; just refrigerate it and gently rewarm it before serving to keep its silky texture. Additionally, you can sear the scallops and store them in the refrigerator for up to 2 days. When you’re ready to serve, simply reassemble your dish by toasting the biscuits, reheating the scallops, and drizzling warm hollandaise on top for a delightful brunch that tastes just as delicious as if it were freshly made!
What to Serve with Scallops Benedict with Brown Butter Hollandaise?
Let’s complete this luxurious brunch experience with the perfect sides that complement every delicious layer.
- Crispy Hash Browns: Their golden crunch contrasts beautifully with the tender scallops, making each bite a delightful mix of textures.
- Fresh Arugula Salad: A peppery salad with a lemon vinaigrette adds a refreshing brightness, balancing the richness of the hollandaise sauce.
- Roasted Asparagus: Each spear brings a touch of elegance and pairs wonderfully with the buttery goodness of the dish. Drizzle with olive oil for extra flavor.
- Savory Fruit Compote: A spoonful of homemade fruit compote with herbs can lend a sweet-tart contrast that enhances the scallops’ natural sweetness.
- Mimosa Bar: Offer a variety of juices, like orange, pomegranate, or peach, to elevate your brunch with customizable sparkling cocktails.
- Coffee or Creamy Lattes: A steaming mug of your favorite brew complements the dish’s richness while providing that comforting morning feeling.
These pairings not only enhance the main attraction of your Scallops Benedict with Brown Butter Hollandaise but also create a memorable brunch that your guests will remember fondly!
How to Store and Freeze Scallops Benedict with Brown Butter Hollandaise
Room Temperature: Serve the dish immediately for the best flavor and texture. If left out, it should not sit at room temperature for more than 2 hours.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat biscuits separately to maintain their fluffiness.
Freezer: You can freeze the chive buttermilk biscuits for up to 2 months. Wrap them tightly in plastic wrap and then place in an airtight bag. For best results, reheat directly from frozen.
Reheating: Gently reheat the scallops and hollandaise sauce on the stovetop over low heat, stirring often, until warmed. Enjoy the delightful taste of Scallops Benedict with Brown Butter Hollandaise once again!
Scallops Benedict Variations
Feel free to make this dish your own with these delicious twists and substitutions.
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Whole Wheat Biscuits: Swap all-purpose flour for whole wheat to add a nutty flavor and extra fiber. You’ll still enjoy those lovely, fluffy biscuits!
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Gluten-Free Option: Use a 1:1 gluten-free baking mix to adapt the biscuits for gluten sensitivities while keeping the texture delightful.
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Dairy-Free Alternative: Replace buttermilk with almond milk mixed with a teaspoon of lemon juice to mimic that tangy flavor without the dairy.
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Herb Infusion: Add fresh dill or parsley in addition to chives for a burst of flavor that’s perfect alongside scallops. The herb mix will elevate your dish beautifully.
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Spicy Kick: Incorporate a pinch of cayenne pepper into the hollandaise for those who enjoy heat. Balance it with a drizzle of maple syrup for a sweet twist.
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Smoky Bacon Upgrade: Try using smoked bacon or pancetta instead of regular bacon for a deeper, more complex flavor profile that pairs beautifully with scallops.
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Vegetarian Option: Replace scallops with grilled or roasted veggies like asparagus or zucchini for a veggie-packed version that’s equally satisfying.
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Creamy Avocado Layer: Spread mashed avocado on the biscuits before adding eggs and scallops for a rich, creamy addition that enhances the dish’s indulgence.
Take a leap! Customize this Scallops Benedict to match your taste preferences and dietary needs, making it a unique delight at your brunch table.
Expert Tips for Scallops Benedict with Brown Butter Hollandaise
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Chill Your Butter: Use very cold butter for your biscuits; this keeps them flaky. Avoid letting it warm before mixing.
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Don’t Overmix: When combining the buttermilk with the dry ingredients, stop as soon as the flour disappears. Overmixing can lead to tough biscuits.
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Brown Butter Mastery: Keep a close eye on your butter while it’s browning for the hollandaise. It can turn from golden to burnt quickly!
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Perfectly Sear Scallops: Make sure your pan is hot enough to sear scallops beautifully. A good sear adds flavor, so don’t overcrowd the pan.
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Serve Warm: For the best experience, serve your Scallops Benedict with Brown Butter Hollandaise immediately. The warmth brings all the flavors together beautifully.
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Garnish Generously: Fresh chives not only add flavor but also make your dish look appealing. Don’t skip this step to elevate your presentation!
Scallops Benedict with Brown Butter Hollandaise Recipe FAQs
What type of chives should I use for the biscuits?
I recommend using fresh chives, as they offer a mild onion flavor that beautifully complements the scallops. Look for chives that are vibrant green and not wilted. Avoid any that show signs of browning or yellowing.
How should I store leftover Scallops Benedict with Brown Butter Hollandaise?
Any leftovers should be placed in an airtight container and stored in the fridge for up to 3 days. To keep the biscuits fluffy, reheat them separately in the oven at a low temperature. You can enjoy the rich flavors of this dish again!
Can I freeze the buttermilk biscuits?
Absolutely! You can freeze the chive buttermilk biscuits for up to 2 months. First, let them cool completely, then wrap each biscuit tightly in plastic wrap, followed by placing them in an airtight bag. When you’re ready to enjoy them, simply reheat directly from frozen!
What if my hollandaise sauce doesn’t thicken?
If your hollandaise sauce isn’t thickening, don’t worry! Start by ensuring that your butter is hot enough when blending. If it still doesn’t thicken, you can try adding another egg yolk to the blender while it’s running, which often does the trick. Stream in hot water, a tablespoon at a time, until you reach your desired consistency.
Are scallops safe for people with shellfish allergies?
No, scallops are a type of shellfish and can trigger allergies in sensitive individuals. If you’re serving guests with allergies, consider using alternative proteins like grilled chicken or mushrooms for a delicious twist that everyone can enjoy!
How can I make this dish gluten-free?
To make gluten-free Scallops Benedict with Brown Butter Hollandaise, substitute the all-purpose flour with a gluten-free all-purpose mix. Make sure to check that all other ingredients, particularly the baking powder and any pre-packaged items, are certified gluten-free for safe cooking!
Irresistible Scallops Benedict with Brown Butter Hollandaise
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Blend flour and baking powder in a food processor until mixed.
- Add cold butter to the flour mixture and pulse until in small pieces.
- Transfer to a mixing bowl, sprinkle in chopped chives.
- Make a well, pour in buttermilk, and fold gently until flour disappears.
- Drop the dough onto a floured surface and pat to 1 1/2 inches thick.
- Cut biscuits with a cutter and place on a baking sheet.
- Bake for 10 minutes, then lower the temperature to 375°F and bake for another 10-15 minutes.
- Melt butter in a saucepan over medium heat until light golden brown.
- Combine egg yolks, mustard, lemon zest, and lemon juice in a blender. Blend until smooth.
- Pour in the hot brown butter while blending until the sauce thickens.
- Season scallops with salt and pepper. Sear in a hot pan with butter and olive oil for 2-3 minutes per side.
- Slice a biscuit in half, use as a base.
- Add scrambled eggs on top.
- Top with seared scallops.
- Drizzle with hollandaise sauce, sprinkle with bacon and chives.