Scallops au gratin 04

00585 SCALLOPS AU GRATIN INGREDIENTS for 4 PEOPLE 12 scallops, 50 g butter, onion, a bunch of parsley, a cup of breadcrumbs, olive oil, a clove of garlic, 1 teaspoon sweet paprika, a glass of dry white wine, salt, lemon thoroughly Brush mussels under running water, then place them in a large pan with the wine and let them open a high flame and container found.

Extract from molluscs and corals nuts and wash them well to remove all the sand.

Remember that the scallops must be presented in the platform of concave shells.

In another pan melt the butter, add the onion and garlic finely chopped and browned.

Add the fried nuts and corals well drained.

Season with a pinch of salt and pepper, Cook for 40 minutes.

Pour the dough into the valve in equal amount and sprinkle with the mixture prepared with breadcrumbs, chopped parsley, a couple of tablespoons of oil and the zest of lemon.

Place the shells on baking tray and bake in the oven at 180° for about 10 minutes.

Serve warm on a serving dish.