SCALLOPS BENEDICT WITH BISQUICK BISCUITS

Scallops Benedict with Bisquick Biscuits image

Provided by Pat Duran @kitchenChatter

Categories Eggs

Number Of Ingredients 16

Previous Next

- 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

Steps:

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