Scallops are a typical Spanish tapa that can become a delicious appetizer, simple to prepare but with a refined touch. The wine scallops are stuffed with champignon mushrooms, blended with white wine, and baked in the oven: they will be a pleasant surprise for your palates!
Champignon mushrooms 250 g
Parsley 20 g
Butter 20 g
Soave Classico 50 g
Fresh liquid cream 150 g
Garlic 1 clove
Extra virgin olive oil
To prepare Soave Classico Scallops , start by washing and drying the mushrooms very well. Cut them finely and brown them in a pan in which you have melted the butter, a drizzle of extra virgin olive oil and crushed garlic.
Blend with Soave Classico, add a sprinkling of parsley and add the cream, let it cook until it has reached a creamy consistency. The filling of the scallops should not be too dry. Season with salt and pepper if necessary.
Now take a dripping pan and cover it with baking paper. With the strips of aluminum paper form some circles that, placed at the base of each shell, will serve as a support for the scallops.
Arrange the scallops on their supports, salt and pepper them lightly so as to flavor them, proceed by putting on the scallops the previously prepared filling and bake at 200 ° for 20 minutes in a static oven. The last 5 minutes, turn on the grill to obtain a nice gratin