![Grated chicken mushrooms Grated chicken mushrooms](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1510779204/htvbpbi3xlfvpkqzcldp.jpg)
Grated chicken mushrooms
second courses from Italy
Scallops gratinated with brandy
Scallops gratinated with brandy
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Simple and rich in taste
Carefully clean scallops if you bought them fresh, removing the white film and keeping the mollusc and concave shell.
Wash the shells thoroughly, leaving them to bathe in water and lemon juice for a slice.
Rinse and dry thoroughly the scallops. Prepare a chopped chop with fresh parsley and garlic and put it in a pan with 4 tablespoons of olive oil.
Pass the molluscs into the breadcrumbs, making the bread good.
When the oil with the parsley is hot, put the scallops in the frying pan and let them fire on a lively fire for a minute. Salads and peppers.
When they appear browned, add the brandy and rosolate again. If you are skilful and intrepid, flare up .... but look not to ignite the kitchen! Dry the shells well.
Turn off the fire and transfer the molluscs, one in each shell, leaving the cooking bottom in the frying pan.
Add to the baking pan so grated to get a kind of thick cream, let it brown for a minute and turn it off. Add a few salt.
Cover with this cream the molluscs, place the shells on the oven plate and bake at 200 degrees for a few minutes until the surface gratin starts to form.
You can also give a last grilling tap to chew better.
But be careful not to let them blur or become hard.