Scallops Eggs Benedict with Citrus Hollandaise.
Unlike the recipes that came before, this one was not birthed by cravings but by the connections I made from the blog. I have met some incredible people that have pushed me to be better, to do more and, most importantly, given me a reason to believe that what I am doing is worth it. If you are one of these people then…thank you so much for the support. If not, then I would also like to thank you for taking the time to hear me out. It means a lot.
This Scallops Eggs Benedict is a challenge brought on by two of my new found Instagram buddies (Johnny and Jordan). We had to individually create a dish using our favorite ingredients. Johnny wanted a sandwich, Jordan wanted scallops and I wanted eggs. The gears started going off in my head and some pretty twisted ideas came to mind but against my better judgement, I made this.
You see, scallops are also Pim’s (My GF) favorite food and the Eggs Benedict is the first dish we ever made together. Haha, It came out disgusting! Here we are whisking the sauce for what seemed like forever, we had no idea that heat was needed. Funny now, but at the time…not so much.
The horrid taste had long passed but the memories that we created that day will resonate with me forever. These pictures were taken three years ago and since then, I have made many Eggs Benedicts but never have I cooked a single scallop. I am not sure why. It seemed right that the first time I made a scallop dish, it would be for the one person that was with me since the start. I made this for her.
This recipe is a heartfelt thank you to the support I have gotten, a reminder of why and who I am doing this for, and a marker for how far I have come. Ok, now that the sentimental stuff is out of the way. Do you see that sexy yolk shot?
Here we have a crunchy toasted English muffin, topped with crisp asparagus spears, sitting next to seared and butter basted scallops, supporting a yolk balloon (Ie. Poached Egg), all drowned with the zestiest citrus hollandaise you have laid your eyes on. It has every taste: salty, sweet, sour and a slight bitterness. It has every texture: smooth sauce, creamy yolk, crunchy asparagus and a small bite from the scallops. My loved readers…behold the glutinous glory that is the the Scallops Eggs Benedict with Citrus Hollandaise!
Please check out Johnny and Jordan on Instagram to see what they cooked up for our little challenge. Johnny’s recipe can be found on his blog.
Two things before I wrap this up.
- I defined the word “sandwich” very very very loosely in the competition.
- I am truly grateful for Everyone that has taken the time to like, comment, subscribe, message or shown any interest in what I do. Thank You!
- 12 U10 Sea Scallops See notes
- 1 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- Sea Salt
- Grounded Black Pepper
- Water
- White Wine Vinegar
- 4 Large Eggs
- 4 Large Egg Yolk
- 2 oz Fresh Orange Juice
- Orange Zest From a whole orange
- 1 tsp Fresh Lemon Juice
- Lemon Zest From half a lemon
- 8 oz Butter Melted
- 1/4 tsp Cayenne Pepper
- Salt To taste
- 1 tsp Sugar Or to taste, depends on how sweet your orange is.
- Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
- When the whites are set. Remove the egg from the water and set aside. Repeat with the other eggs. Leave the water simmering (you will need it to make the Hollandaise).
- Over a large pot of salted boiling water (see notes), throw in your asparagus and cook for 10-20 seconds (test on one spear before you throw them all in). They should have a bite to them.
- Remove the cooked spears and submerge them in the ice bath.
- In a large bowl, whisk the orange juice, orange zest, lemon juice, lemon zest and egg yolks. Place the bowl over the pot of simmering water, make sure the bottom of the bowl doesn't make contact with the water.
- Continuously whisk the mixture while slowly pouring in the melted butter ( About 3 minutes). You are done when the sauce thicken to a consistency that can coat the back of a spoon. Mix in the cayenne pepper and salt to taste at this point.
- 10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
- Lightly season the scallops. In a pan over med-high heat, add in the olive oil and then the scallops. Season the other side. Cook for 1 minute.
- Flip the scallops over, turn the heat down to medium and throw in the butter. Baste the scallops with the melted butter while cooking for 30 seconds to a minute.
- Reheat the asparagus spear in the pan you cooked the scallops in. You just need to a quick toss over medium heat (about a minute).
- Toast the English muffins and layer the asparagus ans scallops on top.
- Top with a poached egg.
- Generously finish with a the Citrus Hollandaise and zest.
Everything you need to know about scallops HERE
Here is an easier way to make the Hollandaise with a blender
If the Hollandaise "breaks" (if you see clumps of egg), add 1/2 - 1 tbsp of hot water and continue to whisk. Your sauce should come back together.
You will want to use 1 tbsp of vinegar for every quart of water when poaching the eggs.
This is how I poached my eggs
Salting the water used in blanching the asparagus: No set amount of salt but your water should taste like ocean water.
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