Scallops Rockefeller


  • Serves 6 people

  • 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. 

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