- 1 package lemon pepper scallops
- 8-10 ea. brioche toast points, cut ½” thick
- 2 tbsp butter, unsalted
- 8-10 ea. pancetta Slices, 1/8” thick (may substitute bacon or prosciutto)
- 2 ea. egg yolks
- 2 tbsp lemon Juice
- 4 tbsp butter, unsalted and melted
- 2 tbsp fresh chives, minced
In a large sauté pan melted the 2 tablespoons of butter. Once foaming add the reserved toast points and cook until golden brown before turning over and repeating on both sides. Reserve the toast points. Meanwhile, bring a cup of water to a simmer in a small pot. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over the saucepan without touching the simmering water and continue to whisk rapidly being careful not to let the eggs get too hot. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from the heat and season to taste with salt. Prepare the scallops as per the instructions on the package. Lastly, preheat a large sauté pan on a medium-high setting. Add the sliced pancetta and cook for approximately 2 minutes on each side until crispy. To assemble; place one slice of pancetta and one fully cooked scallop upon each piece of toast. Drizzle with reserved hollandaise sauce and garnish with minced chives.
Serve along brown rice to create a more hearty meal or a fresh side salad to keep things light.