Scallops in shell with orange

00077 SCALLOPS IN SHELL with orange INGREDIENTS for 4 PERSONS 8 scallops, a bunch of spring onions, 100 g celeriac, untreated, 2 oranges 1/2 lemon, 30 g of butter, a piece of ready-made puff pastry, salt, pepper.

Preheat oven to 180° Remove the shell from each clam, clean them with cold water, then drain them well and dry them.

Add salt, pepper and keep in refrigerator.

Cut the pieces of coral.

Peel the turnips and grossly gratuggiatelo sadeano.

Chop the spring onions coarsely.

Squeeze the oranges and 1/2 lemon; then cut the orange peel thin fillets (make sure to remove all the white part of the peel).

Roll out the puff pastry on work surface and cut into 4 strips.

Wash and dry scallops 4.

Melt the butter in a saucepan and let soften for about 3 minute pieces of coral, celeriac and green onions.

Add salt and pepper.

Add the orange peel, citrus juice and cook and very gentle heat for 5 minutes more, stirring occasionally.

You have 4 empty shells on a baking plate; then fill with scallops and red wine with vegetables made previously.

Cover with other 4 flat shells welded together the edges with strips of puff pastry.

Bake for about 12 minutes.

When cooked, open the shells and serve on a plate with the bottom covered with coarse salt.