🌟 Brunch goals achieved! 🌟

Dive into this mouthwatering Scallops Benedict with Brown Butter Hollandaise. Perfectly seared scallops, crispy bacon, and a rich, nutty hollandaise sauce atop a toasted English muffin. This is brunch elevated to a whole new level! 🍽️✨

✨ Recipe Highlights:

- Golden brown scallops

- Crispy bacon

- Homemade brown butter hollandaise

- Fresh chive garnish

Here's a recipe for Scallops Benedict with Brown Butter Hollandaise:

Ingredients

For the Scallops Benedict:

- 8 large sea scallops

- Salt and pepper, to taste

- 2 tablespoons olive oil

- 4 large eggs

- 4 slices of Canadian bacon or regular bacon

- 4 English muffins, split and toasted

- Fresh chives, chopped, for garnish

For the Brown Butter Hollandaise:

- 3 large egg yolks

- 1 tablespoon lemon juice

- 1/2 cup unsalted butter

- Salt, to taste

Instructions

Preparing the Brown Butter Hollandaise:

1. **Brown the Butter:**

- In a small saucepan, melt the butter over medium heat until it starts to foam.

- Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and develops a nutty aroma. Be careful not to burn it.

- Remove from heat and let it cool slightly.

2. **Make the Hollandaise:**

- In a heatproof bowl, whisk the egg yolks and lemon juice until the mixture is pale and slightly thickened.

- Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.

- Slowly drizzle in the browned butter while continuously whisking until the sauce is thick and creamy. If it becomes too thick, add a teaspoon of warm water to loosen it up.

- Season with salt to taste. Keep the sauce warm until ready to use.

Preparing the Scallops:

1. **Cook the Scallops:**

- Pat the scallops dry with paper towels. Season both sides with salt and pepper.

- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops and sear for about 2 minutes on each side, until they are golden brown and cooked through.

- Remove from the skillet and set aside.

Assembling the Benedict:

1. **Cook the Eggs and Bacon:**

- In the same skillet, cook the bacon until crispy. Remove and drain on paper towels.

- In a separate pot of simmering water, poach the eggs until the whites are set but the yolks are still runny, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

2. **Assemble:**

- Place a toasted English muffin half on each plate.

- Top each muffin with a slice of bacon, followed by a poached egg.

- Place 2 seared scallops on each egg.

- Drizzle the brown butter hollandaise sauce over the top.

- Garnish with chopped chives.

3. **Serve Immediately:**

- Enjoy your Scallops Benedict with Brown Butter Hollandaise!

Feel free to adjust the recipe to your taste, and enjoy your fancy brunch!

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