St. jacques shells au gratin
Instructions
In a bowl, mix the breadcrumbs, grated pecorino, garlic, chopped parsley, salt (bear in mind that the shellfish are very sweet and consequently do not afraid to overdo it).
Have the oven directly on the dripping pan the scallops (when they are not frozen must be previously thawed!) in their midst.
Cover each clam with 1 tablespoon of the mixture and add a tablespoon of oil.
Bake in pre-heated oven at maximum (this is important) for about 15 minutes (but may be something less!).
Must be served freshly baked.
It goes very well with white wine or rosé moved slightly better if slightly bubbly.
Ingredients and dosing for 4 persons
- 12 shells of st. james (capesante)
- 7 tablespoons of breadcrumbs
- 3 tablespoons of sardinian pecorino cheese
- Fresh or powdered garlic
- Salt
- 1 handful of fresh parsley
- Olive oil extra virgin