Open the scallops, pass them through the tap to eliminate the sand, remove the telillas, separate the corals from the trunks and cut them into two. Booking. Finely chop the onion and put them to poach in a pan with a little oil.
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| Ingredients to go gratin with Provencal: |
| For 4 people :: 8 you see 2 onions 1 tomato 2 cloves of garlic 1 glass of brandy 1 lettuce virgin virgin oil hojiblanca salt | For Provencal :: 3 tablespoons of bread |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with white wine |
Ingredients to go gratin with Provencal:
2. Peel the tomato, pike it finely and incorporate it into the pan.
3. Leave Pohar. Pela and Pica 2 cloves finely.
4. Add the scallops and skip them. Pour the Brandy and Flambea Cup.
5. serves in each shell Honda a little of the fry and on top 1 coral and a trunk (cut in two).
6. Mix the ingredients of the Provencal in a bowl and sprinkle the scallops.
7. Heat the oven and gratin them for 3 minutes.
8. Clean the lettuce, place it in a wide fountain and put the scallops on top.
9. Tip: If you have strong dolls they can be opened like oysters, but there is an easier way for rookie.
10. Heat the oven to 200º C and introduce them.
11. When open (in 2 or 3 minutes) take them out.
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