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Recipe for :

Scallops Rockefeller

This recipe comes from Lavanda via "".


3/4 cup white wine
1 tablespoon lemon juice
3/4 cup water
36 large scallops
2 bunches spinach
1 large onion
2 cloves garlic
1 tablespoon butter
1/4 cup Pernod
Salt, to taste
Pepper, to taste

Hollandaise Sauce:
1/2 cup butter
3 egg yolks
1 tablespoon cold water
1 tablespoon lemon juice
Dash of Tabasco
Salt, to taste
Pepper, to taste

  • Preheat oven to 450º F.
  • Combine wine, lemon juice, and water in a saucepan and poach scallops for two minutes.
  • Drain and set aside.
  • Finely chop spinach, onion, and garlic.
  • Sauté in butter and Pernod.
  • Season with salt and pepper.
  • Place scallop shells in ramekins and fill with spinach mixture.
  • Place cooked scallops on spinach, top with hollandaise, and bake for 5 minutes.

Hollandaise Sauce:

  • Cut butter into small pieces. Set aside until softened.
  • Place egg yolks and water in top half of a double boiler placed over (not in) simmering water.
  • Beat until slightly thickened.
  • Add a few pieces of butter, and beat until it melts.
  • Slowly add remaining butter, beating until sauce thickens.
  • Beat in lemon juice and spices, and serve immediately.
  • Makes about 1 cup

Serves 6