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Scallops Rockefeller

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Process brioche, butter and lemon rind in a food processor to a paste and season to taste.
  • 04
  • 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).
  • 05
  • 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.

Note Fennel pollen is available from specialist spice shops and select delicatessens. 

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2014

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