Name: Scallops Benedict with Piri Piri Hollandaise
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 3 to 5 cloves garlic; 1/2 lemon, juiced; 1 1/2 teaspoons paprika; 3 to 5 piri piri chiles or Thai chiles; 1/4 cup red wine vinegar; 1/2 bunch fresh cilantro, stems and leaves; 1/2 large red bell pepper; 1 Roma tomato; 1 tablespoon fresh oregano; Kosher salt; 10 ounces (2 1/2 sticks) unsalted butter, plus more if needed; 4 large egg yolks; 2 tablespoons fresh lemon juice, plus more if needed; Kosher salt; 2 1/2 tablespoons unsalted butter; 1 teaspoon grapeseed oil; 1 1/2 leeks, sliced and cleaned; 13 sprigs fresh thyme, leaves picked; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 8 jumbo scallops (U10); Kosher salt; Canola, grapeseed or vegetable oil, as needed; 4 English muffins; 1 pound prosciutto

For the piri piri sauce: Add the garlic, lemon juice, paprika, piri piri chiles, red wine vinegar, cilantro, bell pepper, tomato and oregano to a blender. Blend on low, then slowly increase the speed to medium. Season the sauce with salt to taste, then set aside. Rinse the blender.

For the blender hollandaise: Fill the blender with hot water; set aside.

Melt the butter in a small saucepan over medium heat until foaming; set aside and keep warm.

Fill a pot with water and place over medium-high heat until the water simmers. Place the egg yolks in an appropriate-size metal or glass bowl. With a whisk in hand, use a towel and place the bowl above the simmering water only to the point where the steam reaches the bottom of the bowl. Whisk the egg yolks until slightly opaque. (Note: We want to gently cook the eggs, not to a scrambled state but to a point where the yolks become slightly thicker.)

Pour out the hot water from the blender, then add the egg yolks and lemon juice; cover and blend to combine. Working quickly and with the blender running, remove the lid insert and slowly pour the hot butter into the blender in a thin stream or droplets. Blend until a creamy sauce forms. (Note: If the hollandaise becomes too thick, adjusting is easy. Slowly add hot water to loosen or hot butter to thicken.) Adjust the seasoning with lemon juice and salt.

Whisk 1/4 to 1/2 cup of the piri piri sauce into the hollandaise.

For the braised leeks: Place a nonstick pan over medium heat. Add the butter and grapeseed oil. Add the leeks to the bubbling butter mixture and season with the thyme, salt and pepper. Cook until the leeks are soft and succulent, 5 to 7 minutes. Set aside.

For the pan-seared scallops: Make sure the scallops are clean and free of the attachment muscle. To remove, simply peel the muscle and discard. Line the scallops on a paper towel and pat dry as much as possible. Season with salt.

In a sauté pan, add enough oil to coat the entire pan, then heat the oil over medium-high heat. Add the scallops and sear until golden brown, about 2 minutes. Flip and sear until golden brown on the second side, about another 2 minutes. Place the scallops on a new paper towel to drain excess oil.

For serving: Toast the English muffins and top with the leeks. Arrange the prosciutto on top of the leeks and add the scallops. Spoon on the piri piri hollandaise and enjoy!

Scallops Benedict with Piri Piri Hollandaise

Ingredients

Piri Piri Sauce:

Blender Hollandaise:

Braised Leeks:

Pan-Seared Scallops:

Serving:

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