Preheat the oven to 150 degrees. Sprinkle the scallops with vermouth or sherry while still frozen. Cover and place in the refrigerator for 20 minutes. Remove the crust from the toast to taste. Then dry thoroughly in a warm stove (do not toast). Crumble with a rolling pin, not too finely. Chop the shallot or possibly the young onion. Generously butter the mussel shells (A). Increase the oven temperature to 225 degrees.
Remove the scallops from the refrigerator, drain off the liquid but save two tablespoons for the sauce. Divide scallops evenly with the red corail in the prepared scallop shells. Sprinkle with minced shallots or spring onions, if desired, and season. 3.
For the sauce, stir together the reserved marinating liquid, heavy cream and egg yolks. Spread evenly over the mussels, sprinkle with toast broesmeli. Place on a baking tray in the middle of the hot stove and bake for about ten minutes. Cut the lemon into thin slices and bring to the table with it. Serve with dry rice and steamed snow peas.
Kitchen practice
You can also: bake the scallops without sauce, just with melted butter, a little grated parmesan, chopped parsley and bread crumbs. Or mix the scallops with other mussels and shrimp.
Useful Tip:
If you don’t have scallop shells, you can equally use other shallow ovenproof ramekins.
Info
Coquilles St
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