There are some delicacies that should be eaten at special occasions when you are entertaining guests with refined tastes, the sort of people who like to be surprised by culinary creativity, and love trying out unusual ingredients and culinary combinations. Never failing in our quest to pursue the traditional aromas and flavours of specialties from all the regions of Italy, today we decided to test ourselves by making some delicious scallops au gratin - but reinterpreting them by adding a touch of spring, and thereby impressing you all the more! What is our trump card for a dish so special? We hit upon the idea of a beautiful bed of vegetables, a little bit of springtime, to match a gratin made with fresh herbs – all intended to remind you of a light summer rain shower, full of the scent of a season to make you daydream.
Clean the scallops and set aside the deeper half of the shell. If you have never cleaned scallops the chef in this section has dedicated a page of cooking school on how to clean them. Peel the vegetables and cut everything into julienne strips. Prepare the gratin topping by combining the chopped herbs with the breadcrumbs, flour, salt and plenty of oil. Add white wine until the gratin achieves a soft consistency. Toss the vegetables in a large pan over a high heat. After a minute, add the salt and sugar. Pour in the rum and flambé for a few seconds. Remove from the heat. Place the empty scallop shells on a baking sheet and divide the julienned vegetables equally between the shells. Place the scallops on the vegetables and sprinkle thoroughly with the gratin. Before baking, add a bit of butter to each scallop. Cook for 15 minutes at 200°C in the oven and then for 2 minutes under the grill. Your fresh and tasty scallops au gratin are ready!
Put the scallops au gratin together, by placing the scallop in the centre of its shell on top of a bed of the cooked vegetables