Scallops Au Gratin

Open the mussels with a knife and scoop out the mussel meat together with the orange corail (roe). Sprinkle the mussel meat with lemon juice. Cut the corail into small pieces and mix with the chopped parsley. Sauté chopped onion and garlic in olive oil. Season the corail mixture with paprika, cinnamon, salt and pepper and add. Deglaze with white wine and Orujo and bring to a boil once. Then clean 8 clam shells, brush with oil, place 2 clams in each and cover with the corail sauce. Sprinkle with breadcrumbs and drizzle with a little olive oil. Bake in the oven preheated to 180 °C for about 10-12 minutes until golden brown.

Preparation Tip:

BURNING TEMPERATURE: 180°C COOKING TIME: 10-12 minutes

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