Boujee Breakfast Bap with Scallops, Maple Bacon, and Chorizo Mayo

Ingredients

• Chorizo (Amount not specified; for the homemade chorizo mayo.)
• 1 tbsp Paprika
• 3 tbsp Vegetable oil
• 1 Egg yolk
• 0.5 Lemon juice (Juice of half a lemon.)
• 3 pieces Streaky bacon
• 1 tbsp Maple syrup
• 3 Scallops (Transcript says to season with salt and pepper; amounts not specified.)
• Salt (To season scallops; amount not specified.)
• Black pepper (To season scallops; amount not specified.)
• 1 Brioche bun
• Chives (Sprinkle; amount not specified.)

Steps

1. 1

   For the chorizo mayo, combine the chorizo, paprika, vegetable oil, egg yolk, and juice of half a lemon. The source names this as homemade creamy chorizo mayo but does not describe how to combine or emulsify it.

2. 2

   Season the scallops with salt and pepper, as stated in the transcript.

3. 3

   Cook the scallops and streaky bacon, and coat the bacon with maple syrup. The source does not specify the cooking method, timing, or order beyond describing the bacon as maple-syrup coated.

4. 4

   Assemble the cooked scallops, maple-coated bacon, and chorizo mayo in the brioche bun; finish with a sprinkle of chives. The source gives the bun and filling but no further assembly instructions.

Notes

The ingredient list does not give an amount for chorizo or chives. The source does not specify cooking methods, temperatures, timing, or detailed instructions for making the chorizo mayo or assembling the bap; the method is limited to the dish description and the transcript's note to season the scallops.

Nutrition per serving

• breakfast
• main
• seafood
• pork
• brioche
• homemade mayo