Scallop with parmesan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the Brussels sprouts, cut out the stalk in a conical shape. Cook cabbage in boiling salted water for 4-5 minutes. Take out cabbage, rinse in cold water, then carefully peel off leaves and put aside

2. 2

   Wash the chives, shake dry, cut into fine rings. Peel shallots and dice very finely. Open scallops (fresh scallops should be heavy and closed). To open, place the flat shell on top and cut along the inside of the upper shell with a knife, then fold up the flatter shell. Remove the mussel flesh, remove all black offal and the beard. Depending on your taste you can also use the orange-red roe (Corail). Keep 6 lower mussel shells

3. 3

   Heat 1 tablespoon of oil in a frying pan. Sauté the mussel meat for 3-4 minutes while turning, season with salt and pepper and remove. Add shallots, chives and 3 tbsp. oil to the hot frying fat, steam for 1-2 minutes, turning, and pour into a bowl. Spread the mussel shells on a baking tray. Put 2 pieces of mussel meat and possibly roe back into the shells. Grate the cheese and spread it on top. Gratinate in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 6-8 minutes

4. 4

   Remove the mussels and sprinkle with herbal oil. Arrange mussels on plates, garnish with brussels sprouts

Nutrition Facts

KCAL
140 kcal

CARBS
2 g

FATS
9 g

PROTEINS
11 g