Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Cheesy Spinach Herbs Crust & Spinach Puree)

recipe scallops rockefeller half shell baked cheese spinach butter breadcrumbs basil parsleyRecipe Scallop Rockefeller (Broiled Half Shell Scallop with Spinach Puree & Cheesy Herbs Crust Topping. This dish is  a scallops version of oyster rockefeller. Scallops Rockefeller is consists of scallop on the half-shell, topped with various ingredients (often parsley, basil and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled

baked scallops rockefeller half shell cheese gratin spinach butter parsley breadcrumbs basilrecipe baked scallops rockefeller gratin spinach breadcrumbs butter parsley basil pureeThe scallop rockefeller was named  after John D. Rockefeller, the most whealthy American multi billionaire at the time, for the intense richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Scallop rockefeller topping is similiar to it’s relatives  french dish; Escargot ( baked snail with herbs butter)roasted scallops in half shell rockefeller broiled with cheese breadcrumbs spinach puree basil parsley

baked half shell scallops rockefeller gratin cheese spinach basil parsley butterMy scallops rockefeller got a little bit kick from the chili that i used within the topping. I can’t help it, my Indonesian licking always need some chillies for almost every dish. I make some dry chili relish by sauteeing the chopped shallots and garlic until browned and caramelized first, then i add finely chopped fresh bird eye chilli and stirred it well until all ingredients soften a little bit. The final touch is  add some anise flavoured liquor, eversince it’s not easy to get here in Indonesia, i’m using some white wine instead and add freshly grated star anise into it.

recipe scallops rockefeller baked half shell gratin cheese spinach butter chili basil parsley breadcrumbs

recipe scallop rockefeller broiled spinach cheese butter breadcrumbs crispy toppingThough many restaurants around the world serve dishes purporting to be oysters Rockefeller, chef Antoine’s claims that no other restaurant has been able to successfully duplicate the recipe. well, since the sighnature dish recipe is seems so sacret, competing restaurants have had to formulate their own recipes.

searing scallop using blowtorch seared scallopsNow, forget the authentic rockefeller sauce recipe, we’ll gonna made Dentist Chef scallops Rockefeller. The fresh, plump and representative size US scallops seared first using blowtorch flames to make a nice crust in the outside layer without any chance to cooked the internal meat. You can use a sizzling skillet too for searing the scallop, but it tend to cooked the scallop and it’s more likely to be overcooked once it baked or broiled.

scallops rockefeller topping gratin spinach butter parsley basil breadcrumbas cheese crispy breadcrumbs baked scallop in half shellThis is the scallops rockefeller topping ingredients; breadcrumbs, butter, chili relish, grated parmigiano reggiano cheese and green herbs. The green herbs is mixture of very finely chopped parsley, basil leaves and garlic chives. The chili relish is made of sauteed garlic and shallots with olive oil until browned and caramelized, finely chopped deseeded chili then added and sautee until nice and throughly cooked. The authentic rockefeller sauce usually contain anise flavoured liquor but i replace it by glazing the chili relish with dry white wine and a little bit of freshly grated star anise and let all the moisture evaporated before mix it with the breadcrumbs topping.

scallop rockefeller topping spinach butter breadcrumbs crisp chili basil parsley baked half shell us scallopsThe scallops rockefeller crust basic ingredients for making a crispy and crumbly topping for the baked half shell scallop is a finely chopped herbs, butter and breadcrumbs. All ingredients must be dry and had a very little amount of moisture, so it’s important you wiped away the fresh green herbs before chopped; in the other hand, the chili relish must be dry enought before added into the breadcrumbs  unless the crust topping will become soggy.

baked scallops half shell rockefeller spinach parsley gratin crispy butter spinach topping parmigiano reggiano cheese

Recipe broiled scallop rockefeller cheese gratin parmigiano reggiano rockefeller sauce scallops in shell with basil parsley spinach breadcrumbsI add extra grated parmigiano-regiano cheese to the topping to finish it before putting the half shell scallop rockefeller into the broiler oven. I love grated parmigiano-reggiano for topping any crust because it’s melted easily and act as a bonding agen for the topping. The grated parmigino reggiano cheese allow the moisture evaporates from the topping once it broiled in the oven. Do not to eager to add too many parmigiano reggiano cheese to cover the breadcrumbs topping, unless the moisture is locked and the result is soggy and pale topping covered on cheese crust.

scallop rockefeller recipe broiled half shell scallop with parsley spinach butter basil breadcrumbs cheese gratin

scallops rockefeller recipeThe authentic recipe for rockefeller sauce is remain as a secret eversince the founder chef Antoine’s refused to publicised the recipe, including denial the using of spinach on it. This secrecy even intrigues William Poundstone in Bigger Secrets in 1986 to analised it and found that primary ingredients were parsley, celery, scallions or chives, olive oil, and capers, hence i add spinach and also the fragrance green herbs for Dentist Chef version of scallops Rockefeller.

recipe scallop rockefeller spinach cheese gratin baked with parsley basil butter breadcrumbs topping

broiled scallops in shell rockefeller recipe cheese breadcrumbs crumbled spinach parsley basil butter topped scallopsMy version of scallops rockefeller got a base of scallops on the shalf shell, then a bed of butter favoured  chopped spinach placed on it. The plump and juicy scallops which is previously seared with blowtorch flames place, then topped with a mixture of green herbs infused butter and breadcrumbs that later broiled until crusted.

scallops rockefeller recipe baked half shell with parmigianno regiano cheese gratin spinach puree

baked scallops rockefeller recipe cheese spinach gratin breadcrumbs spinach butter parsley basil

Recipe Scallops Rockefeller (Broiled Half Shell Scallop with Spinach Puree and Basil-Parsley-Chives Breadcrumbs Crust) :

  • 24 half-shelled scallops
  • 1/4 cup chopped shallots
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped parsley
  • 1 teaspoon chopped garlic chives
  • 2 cups fresh baby spinach
  • 1 tbsp finely chopped deseeded Cayenne Chili Pepper
  • 1/2 pound (2 sticks) butter
  • 1/3 cup anise flavoured liquor (i replace with  dry white wine & grated anise star)
  • 1 cup panko bread crumbs
  • 100 gr grated Parmigiano Regianno cheese
  • 3 cloves garlic, finely chopped
  • 1 tsp mixed dried italian herbs (Thyme, Oregano, Sage, Basil, Parsley, Marojam and Rosemarry
  • Salt and freshly ground pepper

Instructions:

How to Make Broiled Scallop with Spinach Herbs Crust (Scallop Rockefeller Recipe) :

A. Cleaning the Half Shell Scallops

  1. Scrub the scallop shell throughly with a plastic brush
  2. Carefully open the scallop shell and scrap the scallop meat from the shell with a spoon, remove any  dirt and impurities
  3. Discard the innard and the roe, set aside
  4. Rinse the scallop meat thoroughly and season with salt and pepper, patted dry and set aside

B.Preparing the Scallop Rockefeller Topping

  1. Heat 1 tbsp butter in a sauce pan, sautee 1 tbsp garlic and 1 tbsp shallot until slighly brown, add the baby spinach leaves and stir until all spinach leaves wilted and the moisture evaporated.
  2. Put the spinach mixture in a chopping board and finely chopped it with knives or process it until fine in a food proccesor, set aside
  3. Heat up 1 tbsp butter in the pan, saute the remaining shallot, garlic and chili until slighly browned, pour the anise flavoured liquor and stir until the moisture evaporated, set aside.
  4. In another pan, heat 1 tbsp butter and add the galic chives, basil, and parsley then stir it until all leaves wilted, put the herbs mixture in a chopping board or process it until fine in a food proccesor, set aside.
  5. Mix half part of the spinach puree with the herbs mixture puree, combine it with the remaining butter, 50 grams of grated Parmigiano Reggiano cheese,chili relish, breadcrumbs with pastry cutter until mixed well

C. Making The Scallop Rockefeller:

  1. Patted dry the scallop, seared with blowtorch flames or with sizzling hot skillet
  2. Put 1 teaspoon of spinach puree over the scallop shell, then put the seared scallop over the spinach puree
  3. Topped the scallop with the herbs and spinach breadcrumbs mixture
  4. Put the remaining grated parmigiano-regianno cheese over the breadcrumbs
  5. Bake scallops in pre-heated oven of 220°C for 5-7 minutes until the herbs and spinach crumbs browned

Recipe Taiwanese Oyster Omelette with Spicy Sweet and Sour Chili Sauce (Resep Dadar Tiram ala Singkawang)

oyster omelette recipe crispy fried egg oyster scallion spicy omeletteRecipe Crispy Fried Oyster Omelette with Spicy Sweet Sour Chili Sauce. Oyster omelette is a popular Chinese cuisine dish in Taiwan, Hong Kong, Singapore, Malaysia, Indonesia and many parts of Asia for its savory taste. There are several variations of the oyster omelette; differ from the ingredients, the method of making and also the condiments to served compare to the originally Taiwanese version. Oyster Omelette is often sold in night markets and considered as a populer street food.

recipe oyster omelette egg korean guljeon chinese hao jian oh chian orh luak kaki tamago dadar telur japanese hoy todOyster omelette got several names around the world; we used to called it dadar tiram or tiram goreng telur in Indonesia. Oyster omelet had  a lot different Chinese names according to the region; the Taiwanese version know as ô-á-chian, in Mandarin language it’s called háo jiān (Fujian, Taiwan),  ézǐ jiān (Malaysia & Singapore), jiān háobǐng (Hong Kong, Macau & Guangdong), mǔlì jiān (mainland China). In Cantonese, oyster omelet known as dzini houa beng or houa zai beng (Hong Kong, Macau & Guangdong).  In Hakka language oyster omelet known as jien hao biang or hao zhai biang, while in Teochew it’s simply called oh-luak. Nuff said with the Chinese names, were moving to Thailand, the oyster omelette got kicking a little bit with chilies and called hoy tod. The Korean version of oyster omelette called gul jeon used to fried one by one with individual gigantic oyster The Japanese style oyster omelette known as kaki tamago, pretty much the same with the Taiwanese version with additional miso on the sauce. In USA, there’s similiar dish as oyster omelette  called hangtown fry with additional of bacon on it.

resep dadar tiram fried oyster omelette crispy omelete peanut spicy sauceDadar tiram or sometimes called tiram goreng telur is also well know dish in Chinese-Indonesian or Tionghoa descent people. Dadar tiram is a signature dish of Singkawang (West Borneo). The oyster the used is the local ones with smaller size but packed with flavours and more plump compare to the common oyster. It’s fry with a little ammount of oil so the outside of the omelette is charred and crisp while the inside remain moist. The other Indonesian oyster omelette is called ote-ote porong from Sidoarjo (West Java). Ote-ote porong  it’s more like a pancake batter stuffed with fresh tiny oyster, pork or chicken and sliced kelp seaweed.

singapore style oyster omelette fried egg peanut sauce sweet sour o chin

recipe chili sauce ketchup sweet sour sauce peanut butter oyster omelette singapore style chineseThe sauce for serving oyster omelette is different from may many region, but mostly ketchup or chili sauce based. The sauce consistency is thick and gooey with a balance of citrusy, spicy, nutty, tangy, sweet and savoury. The oyster omelette sauce sometimes contain some peanut butter to give it a litte nutty aftertaste without overpowering the sauce. The Japanese version of oyster omelette or kaki tamago sauce also comtain some red miso paste, while the  Korean give their signature gochujang on the sauce, so pretty much the sauce is adjustable as long as it comforts your licking preference.

resep dadar tiram telur goreng singkawang tio ciu homemade oyster omelette fried egg fresh omelet spicy sauce peanut butterFresh oyster is kinda hard to found here in Indonesia, mostly fresh oyster sold in Asian-Chinese fresh market or gourmet supermarket. The best quality live French or Dutch oyster for sure make a delicious oyster omelette, but i prefer to eat the 6 USD worth each live oyster raw, so i prefer the local species for cooked oyster recipe. I only known Petak Sembilan fresh market (Jakarta) and Muara Angke fish market as the place where you can purchased already shucked oyster. It cost you about IDR 35.oo-50.000 (3.5-5 USD) for a package. The fresh oyster i use on this recipe i got from Hero Supermarket Kemang Villa (Jakarta), the same place where i purchased yabby for making Yabby and Saffron Risotto.

fried oyster omelette recipe crispy egg potato starch tapioca pancakeThere are three major part of oyster omelette; the starch batter, the eggs and the oyster. Delicious oyster omelette need the  best ingredients of those three, balancing them is also quite challenging. I personally like my oyster omelette dry, non-greasy, crisp on the outside and moist in the inside. The taste is not to starchy, while the egg and the oyster can blend together and you still noticed the oyster there. This is the glory of homemade oyster omelette, you can adjust it according to your taste buds because it’s versatile.

oyster omelette crispy guljeon pancake oyster dry moist not oily fried egg fresh oyster recipe

This is my favourite texture of oyster omelette; The first list is the dryness, greasy and oily will turn my appetite off. The starch batter and egg ratio must be balanced, since this is omelette so the egg is the highlight, so it’s BIG NO to the street food stall oyster omelette with too much starch batter. The starch batter give a nice plump and bouchy texture to the dish, so in the other hand without any starch batter it won’t be oyster omelette. As usual, it’s too obvious that i add some chillies to kicked up the omelette a little bit, deseeded if you want it milder or even omit it if you had a faint stomach.

crispy oyster omelette egg omelet sweet sour sauce peanut taiwanese

oyster omelette fried egg oyster omelet oh chien orh luah spicy sauce chili peanut singapore style fried eggThe spicy sweet and sous chili sauce for the oyster omelette is pretty much a fusion of all version of it as possible. I add ketchup and lime juice for tanginess, chili sauce and gochujang for some  spiciness. I also add some miso paste for savouriness, then completed it with nutty and peanut butter. No starch added into the sauce since the ketchup and the chili sauce itself already thick

oyster omelette recipe chinese egg omelet fresh shuck oyster

oyster omelette crispy fried egg tender moist fresh shuck oysterLive and freshly shuck oyster for making  oyster omelette is preferred, but you can use the packed fresh already shucked oyster. Oysters in the shell must be sold live, they should feel heavy and full of water. Live ones will be tightly clamped shut, or will clamp shut when tapped. Dead oysters will have loose shells and must be discarded along with those which have broken shells. If you choose the package of shucked oyster, choose the plump and have a natural creamy color with clear liquid. The fresh shucked oyster liquid color might be slighy brown or yellowish, but never opaque, creamy or cloudy what so ever. Never discard the juice of fresh shucked oyster, you can mix it with the starch to replace the water for giving extra oyster flavour. Once you pop out the shucked oyster from the package, it shouldn’t had any sour or unpleasant odor.

recipe oyster omeletter spicy sauce ketchup peanut butter chili sauceHow to make oyster omelette without made it sticking to your pan isquite tricky. Here’s the dilemmas, if you using non sticky pan, the outside layer of the oyster omelette won’t be crispy and it will be ended out into a soggy and rubber chewy hard mess unless it’s burned out if you try to prolonged the cooking process, but in the other hand if you using regular pan, the batter is possibly sticking if the ammount of oil is not sufficient. Eversince adding more oil make your omelette greasy, oily and unappetizing so this is not a great sollution either, but don’t worry i will share you the tricks to make your oyster omelette crispy, non greasy and dry without sticking it to the pan.

oyster omelette recipe step by step how to make crispy fried oyster omeletteTo prevent the oyster omelette sticking to the bottom of the wok pan, use preheated wokpan and smoking hot oil. A little bit of oil is more than enough to seal the starch batter of oyster omelette once it properly heated until very-very hot. Pour about half cup of oil into the pan and heat it until smoking hot and swirl it until the oil coating the wokpan. Pour out the oil and keep about one tablespoon of it then add the oyster, wait maillard reaction or caramelization magic happen to brown the oyster then you flip it over. Spread the oyster evenly in the wokpan to assamble a round omelette before you add the starch batter.

step by steap oyster omelette recipe o chien hao jian orh luak fried eggThe starch batter then poured in a circular swirl movement from the outside to the center, you’ll amazed how quick the starch batter will transform into translucent.. Wait until the half of the batter set and translucent before you adding the eggs.

crispy fried oyster omelette egg dry not oily omeletOnce your oyster omelette starch batter turn translucent, put three eggs, break the yolk and spread it evenly, but it’s up to you, you can priorly beaten the eggs if you like but i personally my omelette  this way. If you want to use some green leaf veggies, you can add it on this phase.

recipe oyster omelette how to make fried egg omelet chinese street foodSome thinly sliced scallions and chilles added into the oyster omelette before the egg set and then you should put the lid on to fasten the cooking process and wait until all the egg set. You can flip it over with two spatula if you like all surface of your omelette browned, charred and crispy.

resep dadar tiram telur goreng singkawang tio ciu homemade oyster omelette fried egg fresh omelet spicy sauce peanut butter Now the oyster omelette is ready, drizzle the spicy sauce ove it and you can enjoy your crispy, non-greasy charred, moist fried oyster omelette.

taiwanese oyster omelette recipe homemade ah luak fried crispy egg oyster singapore style chili ketchup peanut sauceRecipe Crispy Taiwanese Oyster Omelette.

Ingredients :

  • 10 (or more) medium size fresh oysters
  • 1/2 cup oil
  • 3 eggs
  • 1 red cayenne chili pepper, deseeded, thinly sliced
  • 1 sping onion, thinly sliced
  • salt and peper to taste
  • 5 sprigs coriander or flat parsley, to garnish
  • 1 spring onion,julienned,  for garnish

For the Starch Batter:

  • 4 tbsp potato starch or tapioca
  • 6 tbsp water (or using the juice from the oyster)
  • Salt and pepper to taste
  • Soy sauce #optional

How to Make Crispy Taiwanese Oyster Omelette:

  • Mix the potato flour and rice flour together with the water to make a fairly thin batter.
  • Heat a large wok pan until very hot and add oil until smoking hot then swirl the oil to coat the wokpan, pour out the oil and let it remain about 1 tablespoon
  • Throw the oyster into the pan, let it brown in one side, turn it over and then spread the oyster in the wokpan to resemble the round omelette
  • Pour in the batter and cook for about 15 seconds until batter is half set and translucent before adding in the eggs.
  • When the eggs are almost set, season with salt and pepper then add the sliced chili and scallion, cover with lid
  • turn the oyster omelet over with two spatula and let it cooked until browned and crisp
  • Garnish and served the oyster omelette immediately with fresh coriender leaves and spring onions.

Recipe Spicy Sweet- Sour Chilli Sauce for Oyster Omelette:

  • 2 tbsp chili sauce
  • 1 tbsp ketchup
  • 1 tbsp peanut butter
  • 1 tsp gochujang
  • 1 tsp lime juice
  • 1 tsp red miso paste
  • 1/2 tsp sugar
  • about 1/2 cup water
  • Salt to taste

How to Make Spicy Sweet Sour Chili Sauce for Oyster Omelette :

  1. Put all ingredients in the sauce pan and stir to dissolved it evenly
  2. Turn the heat on and bring it to boil, adjust by adding more water or reduce to thicken until desireable consistency