Scallops Eggs Benedict with Citrus Hollandaise
Servings Prep Time
4Servings 5Minutes
Cook Time
1Hour
Servings Prep Time
4Servings 5Minutes
Cook Time
1Hour
Ingredients
Poached Egg
Citrus Hollandaise Sauce
Instructions
Poaching The Eggs
  1. 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.
  2. 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).
Blanching The Asparagus
  1. 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.
  2. Remove the cooked spears and submerge them in the ice bath.
Citrus Hollandaise Sauce
  1. 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.
  2. 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.
Scallops
  1. 10-15 minutes before cooking, take the scallops out of the fridge and pat them dry on some paper towels.
  2. 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.
  3. 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.
Assembly
  1. 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).
  2. Toast the English muffins and layer the asparagus ans scallops on top.
  3. Top with a poached egg.
  4. Generously finish with a the Citrus Hollandaise and zest.
Recipe Notes

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.