Stuffed Scallop Shells
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g boiled fine fish
- g grated Parmesan
- g flour
- g butter
- count egg yolks
- dl milk
- count scallop shells (Pecten Jacobaeus)
- salt
- pepper
Instructions
- Make a balsamella with the milk, butter, and flour; off the heat add Parmesan, then the egg yolks and chopped boiled fish, with salt and pepper.
- Grease the scallop shells with cold butter and fill with the mixture.
- Brown lightly in a Dutch oven and serve (boiled chicken may replace the fish).