"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Scallops Rockefeller Recipe

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This recipe for Scallops Rockefeller, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Cormier
Added: Tuesday, July 20, 2010


12 oyster shells, washed and dried
2 Tbsp. unsalted butter
1/4 lb. flat-leaf spinach
Salt and pepper to taste
1/2 C. sour cream, drained
2 Tbsp. prepared horseradish, drained
12 sea scallops, patted dry
1/4 C. grated Parmesan cheese
1/4 C. bread crumbs

Preheat broiler. Place shells on a baking sheet. Heat butter in a large skillet over medium-high heat, add the spinach and cook until wilted. Transfer spinach to a colander and squeeze dry. Whisk together sour cream and horseradish and season with salt and pepper. Fold in spinach and combine well. Place a scant tablespoon full of spinach mixture in each shell. Place a scallop on top and season with salt and pepper. Combine the Parmesan cheese and bread crumbs. Sprinkle over scallops. Place under broiler 2-3 minutes. Serve immediately. Makes 2 servings.




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