Extend the peppers on a source suitable for the oven.
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| Ingredients to make piquillos stuffed with scallops with Dutch sauce: |
| 16 peppers from piquillo 16 you see 1 onion 2 cloves of garlic ½ cup of brandy ½ glass of white wine extra virgin oil hojiblanca salt pimient perejil for the Dutch :: 3 yolks 250 gr of butter ½ lemon juice |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal to accompany with redness of parenting |
Ingredients to make piquillos stuffed with scallops with Dutch sauce:
2. Save them, laugh at a little oil and introduce in the oven at 180ºC for 10 minutes.
3. For the Dutch sauce, put the butter to melt, retir the serum.
4. put water in a casserole (without boiling).
5. Put the yolks in a glass container, place it on the casserole and mount the yolks with a manual rod.
6. Pour the molten butter without stopping.
7. Pour the lemon juice and a pinch of salt and mix well.
8. finely pile the onion and garlic and put to poach in a pan with oil.
9. Open, clean the scallops and splash them.
10. Add them to the pan and saute briefly. Pour the brandy and flambea.
11. Add the white wine and some chopped parsley.
12. give it a boil and let it temper.
13. Fill the peppers, place them on the shells of the scallops, laugh at them with a little Dutch sauce and gratin briefly in the oven.
14. serve in a source and decorate with a parsley branch.
15. Before opening the scallops it is recommended to brush them externally to eliminate the remains of dirt adhered to the shell.
16. Subsequently, they can be put in the oven for 2-3 minutes, so that the opening is easier.
