JB Hooks Scallops
Al Griffin

Enjoy a taste of JB Hook from the comfort of your own home? Try your hand at Chef Bill Ferguson's Sweet Vermouth Florentine Sauce for Scallops Rockefeller. 

Sweet Vermouth Florentine Sauce for Scallops Rockefeller

This recipe will provide 4 servings and require 10 minutes prep time followed by 15 minutes cooking time. To begin, assemble: 

  • 4 oz sweet vermouth (any brand)
  • 6 oz heavy whipping cream
  • 1 oz fresh spinach
  • 2 Tbsp dried yellow onion
  • 1/8 cup chopped bacon or pork belly
  • 2 tsp Cajun Spices (JB Hook’s uses its own blend but Chef Paul’s Redfish Magic is a great substitute)
  • Pinch of Kosher salt
  • 2 tsp unsalted butter

 

In a medium skillet (10-12 inches), melt the butter on medium heat. Once melted, add yellow onions, sweating them slightly (about 2 minutes). Add bacon or pork belly and spinach. Cook until the edges of the bacon or pork belly are caramelized (about 2 minutes). 

Quickly add Cajun spices around the outside of the pan. Then deglaze the pan with sweet vermouth. Allow it to reduce by half, then add salt and heavy cream. Reduce until the sauce reaches the consistency desired. 

If the sauce is too tart at the end of the reduction, add 1 tsp granulated white sugar to taste.

Safety Tip: When deglazing a pan with alcohol, move away from the heat before adding the liquid to the pan, especially if you are using a gas stove. If left on the flame, you may have some crispy eyebrows.

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