Summary

Ingredients

• 200 g spinach leaves, youn
• olive oil
• 2 cloves garlic)
• salt
• Pepper, fresh white
• 1 pinch (s) nutmeg, grated
• 8 scallop (s), the meat
• 2 tablespoon lemon juice
• 100 ml cream
• Parmesan, grated
• 50 g pine nuts, toasted
• Chilli flakes
• 1 teaspoon tomato paste
• 8 scallop (s) shells

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Instructions

1. Wash the spinach thoroughly and sort. Drain in a colander.
2. Melt some olive oil (approx. 2 tablespoon) in a saucepan, peel the garlic and press it. Season with salt, pepper and nutmeg. Stir in the spinach and let it collapse, covered. Take out and drain well
3. Drizzle the mussels with lemon juice, season with salt and pepper. Briefly sauté in a little olive oil in a pan over medium heat. Remove the mussels and mix the remaining stock with the cream, salt, some chilli flakes, roasted pine nuts and tomato paste in the pan. Season to taste and simmer a little.
4. Mix the spinach into the cream sauce and spread on the scallop shells. Place the mussel meat on top and sprinkle with grated Parmesan cheese.
5. Place the scallop shells in the oven about 10 mim. Baked golden brown.