scallops benedict with bisquick biscuits

Name: Scallops Benedict with Bisquick Biscuits
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: French
Ingredients: - https://www.justapinch.com/recipes/bread/bread-biscuits/best-buttermilk-biscuits.html; 3 tablespoon(s) chopped fresh chives added to the biscuit recipe.; ## BROWN BUTTER SAUCE; 3 large egg yolks; 1/2 teaspoon(s) dry mustard; 2 tablespoon(s) lemon juice; 2 teaspoon(s) minced lemon zest; 1/2 cup(s) hot brown butter; 1 tablespoon(s) fresh minced chives; ## PREPARE SCALLOP'S; 2 - dozen large fresh scallops; 2 tablespoon(s) butter; 2 tablespoon(s) olive oil; 6 large eggs, cooked scrambled with 3 tablespoons water; 3 large egg whites scrambled with the 6 eggs and water; 1 pound(s) bacon, cooked crisp and chopped up

(1 RATING)

67 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Jan 22, 2014

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..

Rate

prep time 15 Min

cook time 25 Min

method Blend

yield 4 to 6

Ingredients

- https://www.justapinch.com/recipes/bread/bread-biscuits/best-buttermilk-biscuits.html
3 tablespoons chopped fresh chives added to the biscuit recipe.
BROWN BUTTER SAUCE
3 large egg yolks
1/2 teaspoon dry mustard
2 tablespoons lemon juice
2 teaspoons minced lemon zest
1/2 cup hot brown butter
1 tablespoon fresh minced chives
PREPARE SCALLOP'S
2 - dozen large fresh scallops
2 tablespoons butter
2 tablespoons olive oil
6 large eggs, cooked scrambled with 3 tablespoons water
3 large egg whites scrambled with the 6 eggs and water
1 pound bacon, cooked crisp and chopped up

How To Make scallops benedict with bisquick biscuits

Step 1

Make biscuits according to directions adding the chives to the batter.

Step 2

Brown 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.
Step 3

Scallops: 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
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes