Scallops Benedict with Bisquick Biscuits

Pat Duran


Saw a recipe for this at rock recipes and changed it to my family's way to eat it..Photo from rock recipes..
Sauce is great with shrimp , chicken, tuna, pasta, and you can chop the scallops up and not use as many ,if desired. etc....
Don't forget the bacon..

★★★★★ 1 vote
4 to 6
15 Min
25 Min


3 Tbsp
chopped fresh chives added to the biscuit recipe.


3 large
egg yolks
1/2 tsp
dry mustard
2 Tbsp
lemon juice
2 tsp
minced lemon zest
1/2 c
hot brown butter
1 Tbsp
fresh minced chives


dozen large fresh scallops
2 Tbsp
2 Tbsp
olive oil
6 large
eggs, cooked scrambled with 3 tablespoons water
3 large
egg whites scrambled with the 6 eggs and water
1 lb
bacon, cooked crisp and chopped up


1Make biscuits according to directions adding the chives to the batter.
2Brown Butter Sauce:
In a small saucepan over medium heat melt and brown the butter;being careful not to burn it-cook until it turns light golden brown. Pour it into a heat proof bowl, leave the residue in the pan.
In a blender combine the egg yolks, mustard and lemon zest and lemon juice for only a few seconds. While the blender is on medium speed, slowly pour in the hot brown butter in a thin stream. The sauce will thicken quickly. Keep sauce warm over a bowl of hot water.
Season the scallops with salt and pepper and pan sear in a hot pan with the butter and olive oil for only a few minutes per side.
To Assemble:
Slice biscuits in 1/2. Add the eggs that have been scrambled and cooked with the water and top with the prepared scallops.
Pour some of the sauce over each serving and sprinkle with some of the chopped bacon and chives. Top with remaining biscuit top, if desired. I like to eat the top of the biscuit with orange marmalade with this dish..MMMMm

About this Recipe

Course/Dish: Eggs, Other Sauces, Seafood
Main Ingredient: Seafood
Regional Style: French