Some recipes just lend themselves to tweaking, or ‘culinary evolution’ as one of the more pretentious TV chefs put it the other day. The original hot oyster dish, so rich and decadent it was named after the richest man in America at the time of its invention, is a superb case in point.
In our 2023 version we have removed the oyster and replaced it with a plump succulent dive-caught scallop, enveloped it in a white wine velouté sauce with English mustard and parmesan, finished it with chopped spinach & parsley and surrounded it with parsley mash, all topped with a parsley parmesan crumb. Simply the most gorgeous thing to arrive in a scallop shell since Botticelli’s Venus!
- For best results cook from frozen
- Pre-heat your oven to 190°C
- Remove from packaging and place on baking tray
- Place in the centre of the oven for 28 mins
- Serve piping hot
INGREDIENTS (Allergens in UPPER CASE): Parsley Mash (Mashed Potato (Potato, Butter (MILK)), MILK, Sea Salt, Dried Parsley, Ground White Pepper), Dive-Caught Scallop (MOLLUSC), Rockefeller Sauce (Fish Cream Sauce(FISH Stock(Fish Bones, Carrot, CELERY, Onion, Fennel, Leek, Herbs), CREAM), Spinach, PARMESAN CHEESE, Shallots, White Wine(SULPHITES), MUSTARD, Lemon Juice, Parsley, Ground Pepper.), Persillade Crumb (Panko Breadcrumbs (WHEAT Flour ((GLUTEN), Calcium, Iron, Thiamin, Niacin), Yeast, Salt), Flat Leaf Parsley, Parmesan Cheese (MILK, Salt, Rennet, Lysozyme From EGG), Sea Salt)
Nutritional Information per 100g:
- Energy 136kcal / 571kj**
- Fat 5.7g
- Saturates 3.3g
- Carbs 11.2g
- Sugars 0.8g
- Protein 9.1g
- Salt 0.59g
Scallops Rockefeller x 2
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