Scallops Rockefeller

by Chef Michael Lowden

* 3/4 cup white wine
* 1 tablespoon lemon juice
* 3/4 cup water
* 36 large scallops
* 2 bunches spinach
* 1 large onion
* 2 cloves garlic
* 1 tablespoon butter
* 1/4 cup Pernod
* salt, to taste
* pepper, to taste
* 1 cup hollandaise sauce (recipe follows)

Preheat oven to 450 F.
Combine wine, lemon juice, and water in a saucepan, and poach scallops for two minutes.
Drain and set aside.
Finely chop spinach, onion, and garlic. Saute in butter and Pernod. Season with salt and pepper.
Place scallop shells in ramekins and fill with spinach mixture.
Place cooked scallops on spinach, top with hollandaise, and bake for 5 minutes.

Makes 6 servings.

Hollandaise Sauce
* 1/2 cup butter
* 3 egg yolks
* 1 tablespoon cold water
* 1 tablespoon lemon juice
* dash of Tabasco
* salt, to taste
* pepper, to taste

Cut butter into small pieces. Set aside until softened.
Place egg yolks and water in top half of a double boiler placed over -- not in -- simmering water.
Beat until slightly thickened. Add a few pieces of butter, and beat until it melts.
Slowly add remainder of butter, beating until sauce thickens.
Beat in lemon juice and spices, and serve immediately.

Makes about 1 cup