Scallops au gratin (2)

The scallops are a precious clam and are also called coquille Saint Jacques, St.

James shell or pellegrino.

These shells can be opened in raw, even with the same tool used for opening oysters, hot or soaking them for a few minutes on an electric hot plate.

The most valuable part of the clam is meaty, white and walnut.

Good also the Orange part more or less intense (the coral).

The membrane, however, usually is discarded as too Sandy.

The scallops are frozen, too.

The concave part of the shell, well washed with detergent and dried, can be used repeatedly as an elegant container for the Seared Scallops themselves, but also for other types of fish, as well as an elegant seafood salad.

The valve can also be used for au gratin dishes, as it resists well to heat.

Turn on the oven to 210 degrees.

Meanwhile obtained from puff pastry 10 x 15 12 triangles, roll them up small croissant-shaped with the tips bent inside and, after being rubbed with egg yolk whisked, arrange on a baking tray lined with baking paper.

Cook at 210 degrees until they caught a nice golden color.

Keep them warm, or warm them up in the warm oven before serving.

Open raw scallops, sliding the tip of the knife between the two valves.

Wash and dry the white walnut and coral, keep them aside and discard the rest.

Wash, as mentioned earlier, the 12 most beautiful and concave shells dry.

Peel leeks, cut into thin julienne strips (strips) and let them wilt with half butter and half the oil, together with 4 tablespoons of water and half a clove of garlic, for about 10 minutes.

Should be soft but still white.

Add salt and pepper and keep warm in a covered container.

Discarded cooking grease, place the same pan the butter and remaining oil together with other medium garlic clove and let them jump, 2-3 minutes on each side, the scallops.

Heat the sauce in a water bath and cream.

the cheese with the egg yolks slightly beaten and spoon of chopped parsley.

Split leeks in shells, put in a spoonful of bechamel and lie above 2.

Pass under the grill nice and hot already au gratin for 2-3 minutes.

You have 3 shells each dish with scallops, dishes decorated with clumps of wild fennel, complete with mini croissants and serve.