Scallop Rockefeller

  • 0

Serves 4:

16 Scallops (U-12 size = Under 12 scallops/pound)

8 oz. Rockefeller Sauce

4 oz. Baby Spinach

12 Oysters

Starch and Vegetable or your Choice

Rockefeller Sauce:

4 oz. Diced Bacon

4 oz. Diced White Onion

2 oz. Butter

2 oz. Flour

3 oz. Parmesan Cheese

2 oz. Pernod (or Sambucca)

12 oz. Heavy Cream

Salt and Pepper to Taste

1) Over medium high heat cook bacon until crispy, then remove bacon and add onions into pan.

2) Cook onions until translucent, then deglaze with Pernod. Then add in butter and flour and cook for 2-3 minutes

3) Add in cheese, bacon, and heavy cream. Bring to boil and season with S+P

4) Add in spinach right before service


2 ea. Eggs

2 oz. Flour

12 oysters

1) Whisk eggs together and toss the oysters in mixture

2) Remove and drain oysters from eggs and toss in flour to fully coat

3) In large saucepot heat canola oil to 350 degrees and fry oysters for 1 ½ to 2 minutes


16 Scallops


Salt and Pepper

1) Lightly dust with flour and season with S+P

2) In a sauté pan over medium high heat cook scallops on both sides for 1 ½ minutes

3) You want a nice golden brown crust on both sides and the scallop to be medium to medium rare on the inside.