Scallop Shells au Gratin, or Conchiglia di Capesanta Gratinata: This is an elegant, light scallop entrée from Trimani il Wine Bar, in Rome. To serve 4:
Prep Time: 35 minutes
Cook Time: 35 minutes
Ingredients:
- A small bunch of beet greens, washed and ribbed
- A small scallion, minced
- 4 scallops with their shells
- 4 slices fresh salmon
- 8 lobster tails or an equivalent volume of shelled, deveined shrimp
- Olive oil, salt, and white pepper
- Minced parsley
- A little bit of semolina
- Curly leaf lettuce of the kind you prefer and strips of orange and lemon peel for the presentation
- 4 slices of bread
Preparation:
Preheat your oven to 360 F (180 C)
Wilt the beat greens, drain them, shred them, and sauté them with the scallion in a little oil; let cool. Remove the scallops from their shells and set them aside. Clean the shells well and select the four prettiest halves. Line them with the greens, and lay over them the salmon, the lobster, and the scallops. Season with salt, pepper, and minced parsley and garlic, and then dust them with semolina. Roast them for 5 minutes.
Presentation: Line four plates with the salad, seasoning it lightly with olive oil, salt, pepper and a drop of vinegar, and put a slice of bread in the middle of each. Carefully lay the scallop shells atop the bread, and decorate everything with the citrus peel.
Enjoy with a Franciacorta Extra Brut
2 notes:
Serve hot, and if you halve the quantities the result will be perfect for a romantic occasion.
Wilt the beat greens, drain them, shred them, and sauté them with the scallion in a little oil; let cool. Remove the scallops from their shells and set them aside. Clean the shells well and select the four prettiest halves. Line them with the greens, and lay over them the salmon, the lobster, and the scallops. Season with salt, pepper, and minced parsley and garlic, and then dust them with semolina. Roast them for 5 minutes.
Presentation: Line four plates with the salad, seasoning it lightly with olive oil, salt, pepper and a drop of vinegar, and put a slice of bread in the middle of each. Carefully lay the scallop shells atop the bread, and decorate everything with the citrus peel.
Enjoy with a Franciacorta Extra Brut
2 notes:
Serve hot, and if you halve the quantities the result will be perfect for a romantic occasion.
