Scallops in shells with seafood
Ingredients
Instructions
- 8 scallops
- 4 empty hollow shells
- 500 g Mussels
- 200 g peeled prawns
- 2 shallots
- 1 small zucchini
- 60 g Butter
- 20 cl Liquid cream
- 1 pinch curry powder
- Salt
- Pepper
- Peel and mince the shallots. In a saucepan, brown them for 5 minutes in 20 g of butter. Add the mussels and let them open over high heat, stirring. Drain them, collecting their cooking juices. Filter this juice.
- Cut each nut in half in the thickness and fry them for 2 minutes in 20 g of butter. Cut the zucchini into small cubes, fry them for 5 minutes in 20 g of butter.
- Boil the mussel juice over high heat: it should reduce by half. Stir in the cream. Salt, pepper and add the curry. Boil for 5 minutes to obtain smoothness.
- Add the flesh of the mussels, the walnuts, the prawns and the zucchini.
- Distribute in the hollow shells. Place them under the broiler for 5 minutes. Serve immediately.
Scallops in shells with seafood
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