Summary

Ingredients

• 4 scallop (s), fresh or frozen
• 1 medium shallot (s)
• 1 clove garlic, medium size
• 0.5 ½ chilli pepper (s), red
• 100 ml cream
• Spice paste (fish paste)
• Breadcrumbs
• butter
• salt and pepper
• 6 leaves lettuce, green
• 0.5 ½ tomato (s)
• 1 small shallot (s)
• 3 tablespoon oil (sunflower oil)
• 3 tablespoon balsamic vinegar
• 3 tablespoons water

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Instructions

1. Chop the shallot, garlic and chilli very finely and sweat everything in a little fresh butter, but do not brown. At the same time, heat the cream and reduce it by half.
2. Halve the mussel meat and add to the shallot mixture. Season with pepper and salt. As soon as the scallop has changed its milky white color to white, remove everything from the heat.
3. Depending on your taste, stir 1-2 teaspoon tips of the fish paste into the cream and briefly bring to the boil. Add the cream to the scallops and mix well.
4. If you use fresh scallops, you can use the curved part of the shell for serving, otherwise put the mixture in two small casserole dishes. Sprinkle the entire surface thinly with breadcrumbs, sprinkle with 2 or 3 flakes of butter and bake in the preheated oven at 200 ° C for about 8 minutes.
5. Wash the lettuce leaves and pat dry, then decorate on large plates. Chop the shallot finely. Core half of the tomato and chop it too. Mix the shallot and tomato pieces together with the oil, balsamic vinegar and water to a vinaigrette and spread over the lettuce leaves.
6. Place the mussels in the form / shell and serve and eat immediately hot. A fresh baguette goes well with it.