Scallop shell with seafood is an entrée built on texture contrast. Bake potatoes 45 minutes at 180°C, hollow them leaving 4 mm of flesh, and you have your shells. Inside: 220 g scallops, 220 g shrimp tails, 450 g white fish cubes, crab or imitation crab. Braise 10 minutes in reduced white fish stock, thicken with beurre manié. Top each with one scallop and one shrimp, gratinée with mozzarella and Parmesan. Total time: 1h15.
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Ingredients

Scallop shell with seafood:
  • 7.75 oz (220 gr) of button mushrooms cut into dice
  • 3 branches of celery peeled and cut the same way
  • 1 large onion peeled cut the same way
  • 7.75 oz (220 gr) of scallops shelled
  • 7.75 oz (220 gr) of shrimp tails
  • 16 oz (450 gr) of fillet of cod cut into 1 cm cubes
  • 7.75 oz (220 gr) of pollock flavored with crab or real crab meat
  • 0.5 cup (12.5 cl) (1/2 cup) dry white wine
  • 1.6 oz (45 gr) (3 tbsp) butter
  • 2.1 cups (50 cl) of fish stock
  • beurre manié (butter and flour)
  • salt ground pepper
  • 1.4 oz (40 gr) (1 1/2 cup) mozzarella cheese
  • 2.1 oz (60 gr) (4 tbsp) grated parmesan
  • 26 oz (750 gr) of cooked and mashed potato flesh
  • 4 beautiful scallop shells
  • 4 beautiful shrimp tails
  • you can also add oysters, mussels, squid, lobster, crab etc...