Scallops Benedict Recipe
applewood-smoked bacon, hollandaise, brioche
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Ingredients
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Scallops & Bacon
Brioche & Assembly
Hollandaise Sauce
Optional Garnish
Method
Prepare Scallops & Bacon
- 1
- 2
Cook bacon
In a medium skillet over medium heat, add the 6 bacon slices in one layer. Cook until crisp, flipping occasionally, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain, then chop or halve each slice (to make 12 pieces). Reserve 1 tablespoon of the bacon fat in the pan and discard the rest or save for another use.
- 3
Sear scallops
Heat a heavy skillet (preferably stainless steel or cast iron) over high heat until very hot. Add 1 tsp neutral oil and 2 tbsp unsalted butter. When the butter foams and just begins to brown, add scallops spaced so they do not touch. Sear without moving 2–3 minutes until a deep golden crust forms. Flip and sear the other side 1.5–2 minutes until just opaque in the center. Remove to a warm plate. Finish with a squeeze of lemon juice (about 1/2 tsp) and the reserved lemon zest; tent lightly to keep warm.
Make Hollandaise Sauce
- 4
Set up a double boiler
Bring a small pot of water to a gentle simmer. Choose a heatproof bowl (metal or glass) that sits on top of the pot without touching the water.
- 5
Whisk egg yolks
In the bowl, whisk together 4 egg yolks, 2 tbsp lemon juice, and 1/2 tsp Dijon mustard (if using) until slightly thickened and pale. Place the bowl over the simmering water and whisk constantly. The mixture should warm—do not let it scramble. Continue whisking until it reaches a light ribbon consistency (about 2–3 minutes).
- 6
Incorporate butter
Remove the bowl from heat. Very slowly drizzle in the 10 tbsp melted or clarified butter while whisking constantly to emulsify. Start drop by drop, then increase to a thin stream as the sauce thickens. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Season with 1/2 tsp fine salt and 1/8 tsp white or cayenne pepper. Taste and add additional lemon juice or salt if needed. Keep warm (off heat) in a thermos or over very low warm water, whisking occasionally.
Toast Brioche & Assemble
- 7
- 8
Assemble Benedict
Place toasted brioche on serving plates (2 slices per plate for 12 scallops portioned 3 per plate, or arrange as preferred). Lay the warm chopped bacon evenly on the brioche. Top each with 3 seared scallops. Spoon warm hollandaise generously over the scallops (about 2–3 tbsp sauce per serving). Garnish with reserved lemon zest, a sprinkle of sliced chives, and microgreens or baby arugula if using. Serve immediately with lemon wedges on the side.
- 9
Notes
Keep hollandaise warm but not on direct heat to prevent breaking. If sauce separates, whisk in a teaspoon of warm water or a tablespoon of warm lemon juice to bring it back together. All components should be hot when assembled for best texture and flavor.
