Want to surprise your partner with breakfast in bed this Valentine’s Day? Try Jason Parsons’ recipe and switch out your eggs for scallops, creating a scallops Benedict! Don’t forget to add the prosciutto, on a cheddar scone, topped with a creamy Hollandaise sauce.
Scallops Benedict
Ingredients:
- 6 diver scallops
- 6 small slices of prosciutto
- 6 cheddar scones (see recipe below)
- 6 baby arugula leaves
- 1 tbsp. grapeseed oil
- 6 tbsp. hollandaise (see recipe below)
Method:
Layer the prosciutto and arugula leaves on each of the scones and warm through a low oven.
In a fry pan using the grapeseed oil, brown the scallosp and place on top of the scones and prosciutto.
Spoon the hollandaise over the scallops and serve.
Cheddar Scone
Ingredients:
- 2 ¾ cups all-purpose flour
- 1/3 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 ¼ cup shortening
- 1 cup shredded aged cheddar
- 2/3 cup buttermilk
Method:
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Cut in the shortening to create a crumble, then mix in the cheese and buttermilk.
Gather the soft dough into a ball, wrap in plastic wrap, and chill until firm. Roll out the dough to 1 inch thick. Cut into rounds and place on a baking sheet.
Bake for 12 to 15 minutes in a 400F pre-heated oven. Cool on a wire rack.
Hollandaise sauce
Ingredients:
- 2 egg yolks
- ¼ cup Peller Estates Riesling Wine
- Zest and juice of half a lemon
- 1 cup clarified butter
- Salt and pepper to taste
Method:
Place the egg yolks, wine, lemon zest, and juice in a stainless steel bowl. Place the bowl over boiling water and whisk vigorously.
The eggs will cook slowly while incorporating air bubbles. Once you can form a figure eight on the top of the egg mixture that holds to the count of eight, start to add the clarified butter very slowly.
Pour a constant stream of butter into the eggs while continuing to mix. Once all the butter has been added, season with salt and pepper.
Keep sauce warm until ready to use.
Courtesy Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html