Since 1965 people have enjoyed delicious meals at Scoma’s Restaurant on Pier 47 of Fisherman’s Wharf — an iconic establishment that has achieved legendary status in San Francisco’s North Beach neighborhood. Their version of the Rockefeller-inspired dish is called “Oysters alla Scoma” — and it is simply wonderful! The freshest of Pacific oysters, their special brandy-garlic aioli, and an Asiago cheese finishing touch make it a truly outstanding dish. If oysters aren’t your thing, choose Scoma’s Famous Clam Chowder as a starter — then select a delicious entrée from the full-service menu of this landmark restaurant. Scoma’s desserts — Cannoli Alla Siciliana, Torta Setteveli (Seven-Layer Cake), Classic Tiramisu, and seasonal flavors of gelato — are all house-made. The problem seems to be having enough room left to enjoy dessert on top of such a great meal! NOTE: Scoma’s actual recipe for this dish was not available to me (and I also ”borrowed” their photo) — but the classic recipe makes a delicious seafood appetizer. Let me tell you, it’s time for a visit to Scoma’s!
Bloody Marys — then add a dish of Oysters alla Scoma — because why not?”
FOR THE OYSTERS:
12 fresh oysters
FOR THE SPINACH LAYER:
2 teaspoons olive oil
3 tablespoons finely-minced shallots
2 cloves fresh garlic, finely minced
6 ounces baby spinach leaves
(washed, dried and stems removed)
FOR THE HOLLANDAISE SAUCE:
1 tablespoon water
1/2 lemon, juiced (about 1 tablespoon of juice)
1 dash freshly-ground white peppercorns
3 egg yolks
4 tablespoons room-temperature butter
(cut each tablespoon of butter into small pieces)
To prepare the oysters: Shuck the oysters; remove and discard the small shell (lid); remove oyster from the shell and set aside.
To make the spinach layer: Add oil to large sauté pan over medium heat. Cook onion and garlic just enough to soften. Add spinach all at one time and let it wilt for about 30 seconds, then turn it over with spatula. Continue this cooking and turning procedure until the spinach is just wilted. Remove pan from the heat and set aside.
To make the Hollandaise Sauce: Add a little water to the bottom pot of a double boiler and bring to a low boil. The water in the bottom pot should not touch the top pot. Reduce heat to simmer, as the water should be hot, but not boiling. NOTE: Sauce ingredients MUST all be at room temperature! Add water, lemon juice, pepper and egg yolks to the top pot. Whisk together briskly and constantly until the egg mixture begins sticking to the sides of the pot. Add the small pieces of butter, just one tablespoon at a time; whisk constantly until the butter has completely melted. When it has melted, add the next tablespoon of butter. The sauce should start to thicken by the time the third tablespoon of butter is added. NOTE: If the sauce gets too thick or cooks too fast, remove the top pot from double boiler. Cook the sauce slowly and whisk continually so the eggs can cook and thicken the sauce properly. If butter floats to the top, the pan is too hot and the sauce will really stick to the sides of the pan. Remove the top pot from the bottom pan of the double boiler to cool it down. Continue whisking briskly until the sauce comes together, then add the last tablespoon of butter. When the butter is fully melted and incorporated, the sauce should look shiny and smooth. NOTE: If the sauce has completely fallen apart, transfer the mixture to a food processor, add a tablespoon or so of milk or cream, and whisk it up — it should come right back together!
To cook the oysters: Preheat oven broiler to a high broil temperature. Spoon a heaping tablespoon of the spinach mixture onto each of the bottom oyster shells. Place an oyster on top of each spinach-filled shell, and add about 1 tablespoon of Hollandaise Sauce over the top of each oyster. NOTE: In order to sit level in the pan, the oysters may need to be propped up, depending on the type of oysters used. Use pieces of crushed up aluminum foil to level them, then broil just until the Hollandaise Sauce has browned lightly (1-2 minutes). Watch closely so they do not over-brown — and serve immediately! — Serves 4-6