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Seafood Gratin in Scallop Shells Recipe
Flavors of Portugal
Cooking time: Under 20 minutes
Total time: 15 to 30 minutes
Preparation time: 10 minutesCooking time: Under 20 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 4 Scallops, with their shells
- 150 g (5 oz.) lamprey fillet
- 150 g (5 oz.) Langoustine, scampi or Dublin Bay Prawn
- 150 g (5 oz.) Shrimp
- 100 g (3 1/2 oz.) onion
- 50 ml (3 tbsp.) olive oil
- 500 ml (2 cups) américaine sauce
- A splash of brandy
- 100 ml (6 tbsp.) fish stock
- 25 g (5 tsp.) grated Parmesan
- Salt and fresh ground pepper
Method
- Sauté the onion in the olive oil;
- dice the fish and seafood; flambé with brandy;
- season with salt and pepper and add to the skillet with the onion; sauté until completely cooked;
- add the fish stock and américaine sauce; combine well;
- fill the scallop shells with this mixture; sprinkle with parmesan and gratiné in the oven;
- fold a cloth napkin to form a nest for each shell; sprinkle with parsley and serve hot.
More recipe ideas
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An original recipe from Manuel Dias, chef of the Hotel Lisboa Plaza in Lisbon, Portugal
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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