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Preparation |
/ 60 min
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- Remove the meat from the shells, rinse under cold running water to wash out the sand. Dry on a paper towel. Heat butter in a pan and insert the shellfish meat.
- Stir-fry and add wine, lemon juice and spices to taste. Simmer until the sauce is reduced by half. At the end add the cognac. Remove from heat to cool. Remove the orange bit (roe) from the meat. Reserve the juice.
- Put all topping ingredients in a chopper and blend until it is mixed well.
Wash the chard, remove the stems and blanch a few minutes in salty boiling water. Take it out and put into cold water then drain and chop. - Peel the sunroot or potatoes, cut into fine cubes and cook in salty water together with chopped garlic. Drain and mix with the chard and simmer for a few minutes on olive oil to meld together. Season to taste. Put some chard on the washed and dried shell, then add the shellfish meat, sprinkle with topping, place the orange bit (roe) on top and add some more topping.
- Bake in a preheated oven for 6 minutes at 190oC. Before serving drizzle with some sauce that you obtained from stewing the scallops.
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Ingredients | / serves 4 |
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Scallops: |
| 8 |
scallops |
| 100 g |
'z bregov butter |
| 3 ml |
cognac |
| salt, white pepper, garlic powder | | a few drops | of lemon juice | | For the topping: | | 2 tablespoons | pine nuts | | 2 tablespoons | shredded Ovidur cheese | | 2 tablespoons | fresh chopped herbs | | For the buns: | | 500 g | fresh chard | | 200 g | sunroot (or potatoes) | | 1 clove | of garlic |
| salt, to taste | | 3 tablespoons | olive oil |
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