Scallops Benedict with Bisquick Biscuits

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

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..

serves 4 to 6
prep time 15 Min
cook time 25 Min
method Blend


  •   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
  •   2
    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

How To Make

  • 1
    Make biscuits according to directions adding the chives to the batter.
  • 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.
  • 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