1/2 pound of scallops
1 onion
2 sprigs of parsley
1 clove of garlic
1/2 cup of cilantro
2 green scallions
salt and pepper to taste
2 tablespoons of tomato extract
2 tablespoons of olive oil
1 small can of coconut milk
3 tablespoons of cornstarch
flour with grated Parmesan cheese
1/2 pound of scallops
1 onion
2 sprigs of parsley
1 clove of garlic
1/2 cup of cilantro
2 green scallions
salt and pepper to taste
2 tablespoons of tomato extract
2 tablespoons of olive oil
1 small can of coconut milk
3 tablespoons of cornstarch
flour with grated Parmesan cheese
Grind the scallops with all seasonings using a meat grinder
Put everything in a pan with 3 tablespoons of olive oil
Let it cook for 5 minutes
Add the coconut milk and let it cook for another 30 minutes over low heat
Add the cornstarch dissolved in a little water
Let it thicken
Fill into the scallop shells
Sprinkle with a mixture of flour and grated Parmesan cheese
Bake only to brown, about 4 to 6 portions.
