Scallops Benedict
Trade your typical eggs bennie this Sunday morning for this twisted yet surprisingly alluring adaptation featuring seared scallops and wilted leeks in thyme butter topped with a luscious thyme hollandaise sauce.
Ingredients
Scallops and Leeks
- 10 dry sea scallop ensure they are dry scallops and not wet scallops, which are soaked in sodium tripolyphosphate
- 2 pieces English muffin or brioche or alternative bread
- 1 1/2 leeks sliced
- 1 tbsp olive oil
- 2 1/2 tbsp unsalted butter
- 1 tsp grapeseed oil
- 13 sprigs thyme
- 1 tbsp flatleaf parsley fresh, chopped
- 1/2 tsp salt
- ground pepper
Hollandaise Sauce (Optional)
- 1 egg yolks
- 2 tbsp unsalted butter
- 2 cups cold water
- 1 tbsp lemon juice freshly squeezed
- 1 sprig thyme
- salt to taste
- ground pepper to taste
Instructions
1. Strain the Liquid out of the Scallops Overnight
- Place dry sea scallops into an airtight container lined with a paper towel. Then, place a paper towel on top and press out the liquid. Store the container in the refrigerator overnight.
- On the next day, remove the sea scallops from the refrigerator. Bring sea scallops to room temperature.
- Season the scallops with salt and ground pepper.
2. Cut and Wash Leeks
- Wash and thinly slice the leeks.
- Wash them in a colander to remove the excess sand.
- Finely chop flatleaf parsley. Set aside.
3. Sauté Leeks
- Place a non-stick pan on the stovetop at medium heat. Add unsalted butter and olive oil.
- Add leeks to the bubbling butter.
- Season with thyme, salt, and ground pepper.
- Cook for 5-7 minutes or until soft and succulent.
- Remove from heat. Set aside.
4. Sear and Baste Scallops in Butter
- Place a cast-iron skillet on the stovetop at medium-high heat.
- Add unsalted butter, grapeseed oil, and thyme sprigs.
- Once the skillet is roaring hot, and the butter is bubbling, gently add the scallops to the pan.
- Sear for 1-2 minutes on either side to form a brown crust.
- Baste with thyme butter (by spooning liquid over the sea scallops) after you have flipped them.
- Remove from heat. Set aside.
5. Make the Hollandaise Sauce (Optional)
- Begin by whisking egg yolks in a mixing bowl. Add lemon juice into the mixing bowl and continue to whisk vigorously.
- Melt unsalted butter either in the microwave or on the stovetop. Set aside.
- Add cold water to a pot (or the base of a double boiler) and place it on the stovetop at medium heat. Bring to simmer.
- Place the mixing bowl (or upper pot of the double boiler) over simmering water.
- Continue to whisk. Ensure sauce does not get too hot; otherwise, the eggs may scramble.
- Drizzle the melted butter slowly into the mixing bowl. Continue to whisk.
- Whisk in thyme, sea salt, and ground pepper.
- When the hollandaise doubles in volume and generously coats the back of a spoon, it is done! Pour into another (cool temperature) bowl and set aside.
6. Let's plate
- Toast the brioche or the English muffin.
- Place the brioche or the English muffin on the plate. Spoon leeks over toast and dress with 3-4 scallops. Drizzle with hollandaise sauce. Garnish with flatleaf parsley.
- Serve and enjoy.
Video
Nutrition
Calories: 486kcalCarbohydrates: 18gProtein: 13gFat: 42gSaturated Fat: 22gCholesterol: 201mgSodium: 904mgPotassium: 359mgFiber: 3gSugar: 3gVitamin A: 2341IUVitamin C: 18mgCalcium: 87mgIron: 3mg
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