Name: Scallops Rockefeller
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 20 gm butter; 2 parsnips (about 200gm each), cut into small cubes; 12 large roeless scallops; 1 bunch English spinach (about 400gm), leaves picked; To serve: extra-virgin olive oil, chervil sprigs and ground licorice root (see note); Brioche crust; 70 gm (1 cup) brioche crumbs; 20 gm butter; 1 tbsp finely grated parmesan; 1 tsp each finely chopped flat-leaf parsley and tarragon; 1 lemon, finely grated rind only; Fennel sauce; 2 tbsp olive oil; 1 baby fennel bulb (about 200gm), coarsely chopped; 1 golden shallot, coarsely chopped; 500 ml (2 cups) chicken stock; 250 ml Pernod; 1 tbsp lemon juice, or to taste

Scallops Rockefeller

Australian Gourmet Traveller recipe for scallops Rockefeller by Guy Grossi from Grossi Florentino.

Serves 4

Prep

25M

Cook

35M

Total

Ingredients

20 gm butter

2 parsnips (about 200gm each), cut into small cubes

12 large roeless scallops

1 bunch English spinach (about 400gm), leaves picked

To serve: extra-virgin olive oil, chervil sprigs and ground licorice root (see note)

Brioche crust

70 gm (1 cup) brioche crumbs

20 gm butter

1 tbsp finely grated parmesan

1 tsp each finely chopped flat-leaf parsley and tarragon

1 lemon, finely grated rind only

Fennel sauce

2 tbsp olive oil

1 baby fennel bulb (about 200gm), coarsely chopped

1 golden shallot, coarsely chopped

500 ml (2 cups) chicken stock

250 ml Pernod

1 tbsp lemon juice, or to taste

Method

Main

1.For brioche crust, process ingredients in a food processor until a fine paste forms, season to taste with sea salt and set aside.

2.For fennel sauce, heat oil in a frying pan over medium heat, add fennel and shallot and stir occasionally until tender (5-7 minutes). Add stock, Pernod and lemon juice and cook until reduced by half (8-10 minutes). Process fennel mixture in a food processor until smooth, then strain through a fine sieve (discard solids), set aside. Keep warm.

3.Preheat oven to 200C. Melt butter in a small frying pan over medium heat, add parsnip and stir until golden (5-10 minutes). Keep warm.

4.Meanwhile, blanch spinach (30 seconds), then refresh and drain. Process in a food processor, with a little water, until mixture is smooth, season to taste. Warm gently in a small saucepan before serving.

5.Top scallops with a little brioche crust mixture, bake on a baking paper-lined oven tray until golden (3-5 minutes). Divide spinach purée among plates, top with scallops, scatter with parsnip, drizzle with fennel sauce and olive oil, and scatter with chervil sprigs and ground licorice, to taste.