In a mixing bowl, combine the all-purpose flour, baking powder, and baking soda. Cut in the very cold, cubed butter until the mixture is crumbly. Stir in the chopped chives for a fresh flavor kick.

Add the buttermilk to the dough ingredients, stirring until just combined. Be careful not to overmix.

Turn the dough onto a lightly floured surface. Gently knead it a few times, then roll it out and cut into shapes.

Place the cut biscuits on a baking sheet and bake according to package instructions or until they are golden brown and fragrant—approximately 12-15 minutes at 425°F.

In a separate bowl, whisk together the egg yolks, yellow mustard, lemon juice, and lemon zest until well combined.

Slowly drizzle in the hot brown butter while whisking continuously until it’s smooth and shines.

Heat a skillet over medium-high heat and add the butter and olive oil. Sear the fresh scallops for about 2-3 minutes on each side.

Start by placing the warm biscuits on a plate. Top them with the fluffy scrambled eggs, followed by the perfectly seared scallops and crispy bacon. Drizzle with the creamy hollandaise sauce.

Finish off your masterpiece with a sprinkle of chopped chives.