1 liter of vegetable broth
16 cleaned scallops
16 graded shrimp
8 small fillets of sole
2 Italian eggplants
1 liter of vegetable broth
16 cleaned scallops
16 graded shrimp
8 small fillets of sole
2 Italian eggplants
Slice the eggplant into thin longitudinal strips
Cut the sole fillets in half lengthwise
Wrap the sole fillet pieces with eggplant slices, forming skewers, and spear them onto wooden skewers
Place the scallops and shrimp on skewers
Bring the broth to a boil
Each guest dips their skewers into the broth and then adds seasonings, such as salt, red pepper flakes, and lemon, to taste.
