Scallop gratinated in the shell

Ingredients for 4 servings:

• 4 scallops, fresh in the shell
• 150 g cream
• 40 g Parmesan, grated
• 30 g breadcrumbs
• 30 g parsley, flat
• 1 small garlic clove(s)
• ½ lemon(s), untreated, zest and juice
• 1 small shallot(s)
• a little salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean the scallops under water with your finger (there is often some sand in the water). Dry the scallops and add a little lemon juice to the sauce. Finely chop the shallot, garlic, and parsley and mix with the cream. Add the Parmesan cheese and enough breadcrumbs to form an almost greasy paste. Add a little olive oil, lemon juice, finely grated lemon zest, and a pinch of salt and pepper, and mix with a small spoon. Then fill the paste into the scallops, ensuring the flesh is covered. The scallops fit perfectly on four metal egg cups and can be baked at 200°C (400°F) until they are nicely browned in just 10 minutes. It’s a good idea to keep an eye on the scallops.