Scallops Florentine

 Scallops Florentine – My Benedict Twist

I was toying with the idea of Eggs Benedict and somehow ended up here — and honestly, what a happy accident.

First things first: crisp up some silky San Daniele ham in the pan. While that’s doing its thing, wilt a handful of fresh spinach leaves and get a Mousseline sauce ready in a Bain Marie. Don’t panic: Mousseline is just Hollandaise with a cloud of whipped cream folded in at the end. Easy.

Next, I seared a large blini (yes, a pancake, but fancy) and my scallops right in the ham fat, with a little farm butter for good measure.

Assembly is simple: the blini hides at the bottom, everything else piles on top, crowned with a garnish of trout eggs. A Benedict gone rogue — and it works.

Enjoy 😋

Ingredients (for 2)

6 fresh scallops

2 large blinis

4 slices San Daniele ham

2 big handfuls fresh spinach leaves

2 eggs (for the Hollandaise)

100 g butter (plus a knob of farm butter)

2 tbsp whipped cream (for the Mousseline)

Trout roe (to garnish)

Lemon juice, salt & pepper