Scallop Rockefeller Canape

This Scallop Rockefeller canapé recipe comes to us from the Lazy Gourmet in Vancouver. Deceptively simple and easy-to-assemble, this seafood sampler is sure to have your friends asking for more.

  • By The Lazy Gourmet
  • December 11, 2015
Image Author: Julia Dilworth
  • Yield: 2 dozen


20/30 scallops (cleaned)

1 bunch spinach leaves (steamed)

1/8 tsp nutmeg

salt to taste

cracked pepper to taste

1 tbsp of unsalted butter (melted) per number of scallops

3 egg yolks

2 oz white wine

1 oz lemon vinegar

1 shallot sliced

1 sprig of thyme


Reduce to almost dry and add 2 oz of water and strain into egg yolk mixture. Cook this over a bain-marie (a pan heated via hot water bath), stirring constantly until mixture is thickened and pale in colour.

Slowly mix in melted butter until light and fluffy.

Season the scallops with the salt before searing them in the pan.

Sear scallops on both sides until golden brown.

Place on top of spinach and coat with hollandaise.

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