Name: Scallops Rockefeller
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 small golden shallot, finely chopped; 1 tbsp finely diced fennel bulb; 50 gm each flat-leaf parsley, baby spinach and watercress sprigs, plus extra to serve; 10 drops Tabasco; 40 ml Pernod; 200 gm brioche, diced; 50 gm unsalted butter, diced; Finely grated rind of 1 lemon; 18 Tasmanian half-shell scallops; To serve: fennel pollen (optional); Candied pancetta; 50 gm icing sugar; 18 thin flat pancetta slices

Scallops Rockefeller

Australian Gourmet traveller recipe for Guy Grossi’s scallops Rockefeller.

Serves 6

Prep

20M

Cook

25M

Total

45M

Ingredients

1 tbsp olive oil

1 small golden shallot, finely chopped

1 tbsp finely diced fennel bulb

50 gm each flat-leaf parsley, baby spinach and watercress sprigs, plus extra to serve

10 drops Tabasco

40 ml Pernod

200 gm brioche, diced

50 gm unsalted butter, diced

Finely grated rind of 1 lemon

18 Tasmanian half-shell scallops

To serve: fennel pollen (optional)

Candied pancetta

50 gm icing sugar

18 thin flat pancetta slices

Method

Main

1.For candied pancetta, preheat oven to 150C. Line a baking tray with baking paper, dust with icing sugar to cover lightly, place pancetta slices on top in a single layer and dust again with icing sugar. Cover with another piece of baking paper, then top with 2 oven trays to weight. Bake until crisp (10-12 minutes), cool on trays, then set aside.

2.Heat oil in a saucepan over medium heat, add shallot and fennel and sauté until tender (4-5 minutes). Set aside to cool, then process in a food processor with parsley, spinach and watercress, Tabasco and Pernod until smooth and bright green. Season to taste.

3.Process brioche, butter and lemon rind in a food processor to a paste and season to taste.

4.Increase oven to 190C. Place scallops on a baking tray and spoon on enough brioche mixture to cover, then bake until golden and crisp (4-5 minutes).

5.To serve, divide parsley purée among serving plates, top each with 3 scallops and then top each scallop with a piece of candied pancetta. Scatter with fennel pollen and watercress sprigs and serve.