Scallops au gratin in sauternes
Instructions
Clean the scallops with the walnut and the coral.
Wash well and dry concave shells.
Put in each shell a capesanta with his coral, add salt and pepper, sprinkle with the Parmesan, parsley, breadcrumbs; wet with wine and add a knob of butter.
Passed in the oven at 180 degrees for 5 minutes and serve.
Ingredients and dosing for 4 persons
- 16 large scallops
- Butter
- 2 tablespoons of chopped parsley
- 4 tablespoons of grated parmesan cheese
- 3 tablespoons of breadcrumbs
- 1 glass of sauternes wine
- Salt
- Pepper