Gratinated scallops

Ingredients for 4 servings:

• 200 g young leaf spinach
• olive oil
• 2 garlic cloves
• Salt
• Pepper, fresh white
• 1 pinch(s) nutmeg, grated
• 8 scallop(s), the meat
• 2 tbsp lemon juice
• 100 ml cream
• Parmesan, grated
• 50 g pine nuts, roasted
• chili flakes
• 1 tsp tomato paste
• 8 scallop shells

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash and sort the spinach thoroughly. Drain in a colander. Melt a little olive oil (about 2 tbsp) in a saucepan, peel the garlic and press it in. Season with salt, pepper, and nutmeg. Stir in the spinach, cover, and let it wilt. Remove and drain well. Drizzle the mussels with lemon juice, season with salt, and pepper. Briefly sauté in a little olive oil in a pan over medium heat. Remove the mussels and mix the remaining stock with the cream, salt, a little chili flakes, toasted pine nuts, and tomato paste in the pan. Season to taste and let simmer briefly. Mix the spinach into the cream sauce and spread it on the scallop shells. Place the mussel meat on top and sprinkle with grated Parmesan cheese. Bake the scallop shells in the oven for about 10 minutes until golden brown.