Bacon and Scallop Open Sandwich

Andy Bates's scallop sandwich is the ultimate brunch dish.

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyEasy
2 rashers streaked smoked bacon
Maple syrup
4 fresh scallops
English muffins

For the Hollandaise

3 egg yolks
2 tbsp reduced white wine vinegar
200g melted clarified butter
Squeeze of lemon

To make the hollandaise, blend the egg yolks in a food processor for one minute. In a small saucepan, heat the lemon juice and white wine vinegar until they begin to simmer. Remove from the heat and switch on the food processor again.

In a slow, steady stream pour in the lemon and white wine vinegar mixture and blend for a further minute or two.

Gently melt the butter in a small saucepan. Allow it to foam the switch off then heat. Turn the food processor on. Again, in a slow, steady stream, pour the butter mixture into the egg mixture. Blend until fully incorporated, remove from the food processor and set aside.

Bake bacon until crispy, brush with ample syrup and keep warm.

In a heavy bottomed pan heat the oil and pan fry the scallops for one minute on each side, add the butter and squeeze of lemon to the pan. Put scallops with bacon to keep warm.

Cut the bread into two discs and toast each side.

Arrange on plate and drizzle with Hollandaise.

Andy's Bacon and Scallop Open Sandwich

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