Scallops gratinated in broth

Ingredients for 2 servings:

• 12 large scallops without coral (300 – 330 g)
• 2 tbsp lemon juice
• salt and pepper
• 30 ml fish stock
• 30 ml sweet cream
• 30 ml white wine
• 1 garlic clove(s), crushed
• 4 tbsp parsley, chopped
• 8 tbsp Parmesan, freshly grated
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Wash the mussels, pat dry with kitchen paper, and place tightly in a suitable baking dish. Drizzle with lemon juice, salt, and pepper. Mix the fish stock, cream, and white wine with a crushed garlic clove and pour over the mussels. To allow the cheese to cook in the sauce, the mussels should not be covered with the sauce. Depending on the size of the dish, add more or less sauce in the specified ratio. Sprinkle with parsley and Parmesan cheese and drizzle with olive oil. Preheat the convection oven to 230°C (top/bottom heat: 250°C) and cook the mussels for 6 minutes. Then turn on the grill and cook for another 6 minutes until golden brown. Serve with ciabatta bread, as it absorbs the delicate sauce particularly well. This recipe serves two as a main course and six as an appetizer.