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Scallops Rockefeller
Ingredients
- scallops
- unsalted butter
- garlic
- shallot
- spinach
- Pernod or white wine
- heavy cream
- Parmesan cheese
- breadcrumbs
- olive oil
- nutmeg
Instructions
1. Melt 0.5 tbsp butter in a small skillet over medium heat.
2. Add breadcrumbs and toast until golden, stirring frequently.
3. Remove from heat, mix toasted breadcrumbs with half of the Parmesan, and set aside.
4. In a larger skillet, melt 1 tbsp butter over medium heat.
5. Add minced shallot and garlic, sauté for 2 minutes until fragrant.
6. Stir in chopped spinach and cook until wilted.
7. Deglaze the pan with Pernod or white wine if using, cooking for 1 minute.
8. Add heavy cream, nutmeg, salt, and pepper and cook until thickened.
9. Remove from heat and stir in the remaining Parmesan.
10. Heat olive oil in a separate pan over medium-high heat.
11. Season scallops with salt and pepper.
12. Sear scallops for 1–2 minutes per side until golden but still tender.
13. Spoon spinach mixture onto serving plates.
14. Place scallops on top of spinach mixture.
15. Sprinkle scallops with toasted breadcrumb-Parmesan mixture.
16. Serve hot with lemon wedges.