Scallops au gratin 02

00534 SAINT-JACQUES AU GRATIN INGREDIENTS for 6 PERSONS 2 shells saint-jaques, a spoonful of flour, 2 tablespoons butter, 2 tablespoons milk, 2 tablespoons of grated emmental cheese, 2 tablespoons of white wine, one teaspoon of lemon juice, one teaspoon of paprika, a sprig of parsley, salt.

Wipe the shells with a brush under the water, then open the valve by inserting the blade of a knife; retrieve the mollusks and wash them under running water (keep the concave shells half you will need as a container to serve the appetizer).

Remove the film that surrounds the white and orange part of the clam and eliminated the black wire to the white part.

Cut the shells into thin slices.

In a pan melt one tablespoon of butter, pour the lemon juice and wine; Add the mussels and cook for 2 minutes stirring constantly wet, with two tablespoons of water, with and continue cooking for a few minutes.

Drain the clams and keep their cooking.

Melt the butter in a saucepan, add the flour and cook for 1 minute over low heat; Add the boiling milk and shellfish cooking sauce, add salt, and bring to a boil stirring constantly and very low heat, Cook for 10 minutes.

Pour the sauce into a bowl with clams, add the parsley coarsely chopped, shuffled and divide the mixture into shells.

Sprinkle with emmental and place on a plate lined with parchment paper.

Bake for five minutes in the oven already warm (220°).

Baked, sprinkle the preparation with the paprika and hot serevite immediately.