Scallop Au Gratin in Shell
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 scallop (s), fresh in the shell
- 150 g cream
- 40 g parmesan, rated
- 30 g breadcrumbs
- 30 g parsley, smooth
- 1 small clove garlic
- 0.5 ½ lemon (s), untreated, the zest and juice it
- 1 small shallot (s)
- a little salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the scallops with your finger under water (there is often some sand in them). Dry the mussels and sour them with a little lemon juice.
- Chop the shallot, garlic and parsley and mix with the cream. Add the parmesan and enough breadcrumbs to make an almost greasy paste. Add a little olive oil, lemon juice, finely grated lemon zest and a little salt and pepper and stir with a small spoon. Then pour the paste into the clams so that the clam meat is covered.
- Cleverly, the mussels find an excellent place on 4 metal egg cups and can be baked brown in just 10 minutes at 200 ° C. It is advisable to keep an eye on the clams.
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