Gratinated scallops in the shell
Ingredients (as a starter per person 1 mussel, as a main course per person 3 mussels):
From September to February you get excellent fresh scallops, otherwise they are frozen in good trade.
Scallops with corail (orange roe bag)
Parmesan
lemon juice
Breadcrumbs (breadcrumbs without spices)
parsley
fish stock
olive oil
Scallops shells
Tin foil or coarse salt or rice
Preparation:
Preheat oven to 200 ° C top and bottom heat (hot air to 180 ° C).
Remove mussels from the shell and cut away anything that does not belong to the white muscle and orange corail (beard, intermediate skins, dark spots). Clean the lower shell halves and boil them in a large pot.
Grate 50 g parmesan and mix with 50 g breadcrumbs and chopped parsley. Mix with fish stock to a creamy mass, let it swell and add some fish stock again.
Place the mussels in the cooked bowls and drizzle with lemon juice. Coat the creamy mass until the mussel meat is covered.
From the aluminum foil form small rings on which you can put the shell for a firm stand in the oven (otherwise they run out in an inclined position quite happy). You can also make piles of coarse salt or rice and put the mussel shell in it.
Place the prepared mussels in the preheated oven and gratinate for 16-20 minutes, depending on the size (switch on the grill for the last 2-3 minutes, if available). Serve with baguette (on the plates also alu ring, salt or rice for a firm stand).
