Ingredients
- 12 scallops
- 200 g pana
- 50 g leek
- 40 g courgette green
- 40 g celeriac
- 40 g carrot
- shallot
- White bread
- Cognac
- olive oil
- salt up and big
- pepper
For the recipe of scallops au gratin, brush the scallops closed for a long time, to remove from the shells the sandy residues, then open them raw, remove the sandy bag, pass the shellfish under running water, drain and put them to marinate for 40 'in half a cup of Cognac (6 empty shells preserved).
Meanwhile, reduce the leek, courgette green, celeriac and carrot into thin slices (julienne); heat a little oil and sauté the vegetable julienne for a couple of minutes; turn off and salt. Whip the cream and flavor it with very finely chopped shallot. Mince 6 slices of sandwich bread after having removed the crust. Drain the scallops from the Cognac, dry them, put two per shell (use the shells kept aside), then add salt, pepper, cover with the vegetable julienne, the cream and complete with a sprinkling of ground bread. Place the scallops in a baking dish, laying them on a bed of coarse salt, then pass them to gratin in the oven for 8 '. Serve hot.
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