Shellfish gratin

Shellfish Gratin Recipe

With us, only shellfish bought in stores are appreciated. I tried to make them, but frankly it was not worth those found in the store. A rich and complete recipe, we snatch for the shellfish gratins, my daughter would eat it twice a day, good .. I try to calm down (I too love it…). Spinach brings a lot of color to this shellfish gratin recipe, it is also a contribution of iron. Be careful to respect the cooking times of the shells, because they will still cook a little in the oven. For your meal, this evening, I offer you a gratin of scallops, au gratin with a grand cru Emmental.

Shellfish gratin recipe for 6 people:

Ingredients

500 g of shellfish
500 g fresh spinach
400g bacon matches
100g of Emmental
10 cl of milk
10 cl of fluid cream
2 tablespoons of olive oil
20 g butter
2 shallots
1 tablespoon of breadcrumbs
1 teaspoon ground pepper
1 clove of garlic

Instructions

To preheat the oven.
Roughly stalk the spinach.
Cook the shells with a large volume of salted water.
Drain the pasta as soon as the time has passed and rinse them under the tap to stop cooking.
Peel the garlic and shallots, then finely chop.
Heat a pan with the oil.
Sear the garlic and shallot.
Add the spinach to the very hot pan.
Stop cooking the spinach as soon as it is tender.
Grate 70 g of Emmental and slice the rest
Toss the spinach with the pasta.
Add the grated Emmental.
Crush the pepper in a mortar, add it to the pasta.
Butter the dish then add the preparation.
Pour in the milk and cream.
Sprinkle with breadcrumbs.
Finish by adding the sliced Emmental cheese on the gratin.
Brown in the oven for 15 minutes.