Summary

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

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Instructions

1. 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.
2. 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.
3. 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.