This recipe for Scallops Rockefeller, by Paul Cormier, is from Recipes By Selection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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.