This is a very “nostra famiglia” recipe but it is French because most of the family lived in Paris for many years and we also adopted recipes from French cuisine.
We usually make it for the Christmas holidays but during the winter it can be made at any time.
- Monkfish tail (optional and according to scallop size)
- Garlic and parsley
- Salt and pepper
- Grated Emmental or similar
- Bread crumbs (optional)
The quantity of ingredients is not entirely specified as it depends on the number of people at the table and on the size of the shells, scallops, mussels and shrimps. Keep in mind that all the ingredients go inside the scallop shell so they cannot be too big.
Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
In a frying pan with a little oil, sauté the scallops previously split so that they are not so big (the 2 colors of the scallops are used), add the mussels without shells and finally the shrimps. Season with salt and pepper and add a little grated garlic at the end so that it does not burn and also finely chopped parsley.
if the scallop meat is not very large, we can add monkfish tail, it is a very soft and boneless fish that combines perfectly with the rest of the elements.
Once all the above ingredients have been sautéed and seasoned, separately, make a béchamel sauce that is quite thick since it will be baked in the oven and inside the shells to prevent it from spilling.
Place the ingredients inside the empty and clean shell and put the béchamel sauce on top.
Sprinkle with the grated cheese and if desired and to make it visually homogeneous, cover everything with bread crumbs, this way the “coquille” (shell) will be toasted and more attractive.
Et voilà! It is done.
It depends on what it is accompanied with, it can be a salad for a lighter menu or a soup as a starter, the amount of shells can be one or 2 per person.
They are delicious and very easy to eat.