Bacon Wrapped Scallops Rockefeller Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove the small side muscle if still attached.

Season both sides of each scallop lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Wrap each scallop with 1/2 of a bacon strip (for two scallops per strip you will need 3 strips). Secure bacon with a toothpick pushed through the scallop parallel to its flat surfaces. Chill wrapped scallops in the refrigerator for 10–15 minutes to help bacon hold its shape.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, add scallops bacon-side down. Sear 1–1.5 minutes to render bacon and brown, then carefully flip and sear the scallop side 45–60 seconds until golden and just opaque in center. Total cook time will depend on scallop size; do not overcook.

If bacon is not fully crisped after searing, transfer skillet to a preheated 400°F (205°C) oven for 3–5 minutes to finish cooking the bacon and scallops together. Transfer scallops to a warm plate and remove toothpicks.

In a large sauté pan over medium heat, melt 1 tbs butter. Add the minced shallot and cook, stirring, until translucent, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the fresh spinach in batches, tossing and wilting each addition until all 8 cups are wilted (about 3–4 minutes total). Drain any excess liquid from the pan by pressing spinach gently with the back of a spoon or transferring to a colander and pressing; return spinach to pan.

Reduce heat to low. Stir in 2 oz cream cheese until melted and combined. Add 1/4 cup heavy cream and 2 tbs grated Parmesan; stir to incorporate and cook 1–2 minutes until creamy. Season with 1/8 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Keep warm on very low heat while searing scallops.

Taste and adjust seasoning if necessary. The mixture should be thick enough to mound slightly on a spoon; if too thick, add up to 1–2 tbs more cream.

Set up a double boiler: a heatproof bowl over a pot of barely simmering water (water should not touch bowl). Combine 2 egg yolks and 1 tbsp lemon juice in the bowl and whisk continuously until mixture thickens slightly and becomes pale, 2–3 minutes.

Very slowly drizzle in the 4 tbs warm melted butter, whisking constantly so sauce emulsifies and thickens. If sauce becomes too thick, add 1 tsp warm water and whisk to loosen. Whisk in 1/4 tsp Dijon, 1/4 tsp salt, and a pinch (1/16 tsp) cayenne. Keep the hollandaise warm (off the heat) until plating. If necessary, rewarm briefly over the double boiler while whisking.

Taste and adjust lemon and salt to preference.

Spoon a generous tablespoon (or more) of warm creamed spinach onto each appetizer plate or two appetizer spoons, making a compact bed in the center.

Place two bacon-wrapped scallops on top of the creamed spinach bed.

Spoon about 1–2 tablespoons of warm hollandaise over the scallops (or drizzle artistically).

Garnish with a sprinkle of chopped chives and serve immediately with a lemon wedge alongside for squeezing.

Serve hot. Estimated plating: two scallops per order as an appetizer.