Gratin Scallops

An excellent seafood (appetizer) dish that doesnt require you to be a culinary master to prepare.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, olive

  • 1 kg Shellfish, abalone

  • pieces Alcohol, Wine, White

  • 4 pieces Tomato, red

  • 0.25 bouquet Parsley, fresh

  • 5 pods Garlic, fresh

  • 150 g Cheese, edamame

  • pieces Salt, table

  • 1 piece Lemon, fresh, without shell

Steps

  1. Preheat the oven to 220°C. Grease a baking dish with olive oil and place the scallops in it with the open side facing down. Place the dish in the oven for 10 to 15 minutes to allow the scallops to thaw (with the open side down to prevent them from becoming tough and rubbery). Pour white wine over the scallops and leave them in the oven for another 10 minutes.

  2. Wash the tomatoes and cut them into pieces. Finely chop the parsley and garlic, mix them with olive oil to make a Trieste-style sauce. Grate the cheese.

  3. Remove the baking dish with the scallops from the oven. Turn the scallops so the open side faces upwards. Top them with the diced tomatoes and Trieste-style sauce, and lightly season with pepper and salt. Place the dish in the preheated oven for 15 minutes. If needed, add more wine to the scallops during baking.

  4. Remove the dish from the oven again and sprinkle the grated cheese over the scallops. Return the dish to the oven for just enough time for the cheese to melt and turn a nice golden-brown.

  5. Serve the gratin scallops on plates. Sprinkle them with parsley and serve with bread and lemon wedges.

Nutrition Information (Per 100g)

  • Calories: 102.62 kcal
  • Fat: 2.36 g
    • Saturated Fat: 1.47 g
  • Carbohydrates: 5.3 g
    • Sugars: 0.65 g
  • Protein: 12.25 g
  • Fiber: 0.29 g

Advice

Instead of fresh tomatoes, you can use diced canned tomatoes.