The scallops, between the different types of shells on the market, that's what I like most. I
that its mild taste lends itself to be matched with flavors decidedly mixed.
so I wanted to experiment with two alternatives for the grilled scallops ...
The first proposal is a scallop gratin "classical" or filled with a mixture of parsley, olive oil, garlic and Parmesan cheese.
The second, however, is stuffed with a pesto of sun-dried tomatoes.
A little curiosity about this particular mollusk: the image is present in the scallop crest arms of the present Pope Benedict XVI ... Original, no?!
forgot! I decided to participate, for the first time, for a swap: This is one organized by Bril.
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