Scallops Benedict Recipe
Make Scallops Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Poached Scallops
For the Hollandaise Sauce
For Assembly
Method
For the Poached Scallops
- 1
Prepare the Poaching Liquid
In a large saucepan, combine 4 cups of water, 2 tablespoons of white vinegar, and 1 teaspoon of salt. Bring the mixture to a gentle simmer over medium heat.
- 2
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 large egg yolks and 2 tablespoons of fresh lemon juice until the mixture is pale and thick.
- 5
Combine and Whisk
Place the bowl over a pot of simmering water (double boiler). Gradually drizzle in the melted butter while continuously whisking until the sauce thickens. Season with 1 teaspoon of salt and 1 teaspoon of cayenne pepper. Remove from heat and keep warm.
For Assembly
- 6
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown.
- 7
Assemble the Dish
On each toasted muffin half, place 2 poached scallops. Drizzle generously with hollandaise sauce, and garnish with chopped fresh chives and a sprinkle of black pepper.
- 8
Serve
Serve immediately while warm and enjoy your Scallops Benedict!
