4 scallops
4 mussels
2 large squid fillets
3 cups of whole milk
1 tablespoon of fresh parsley chopped into small pieces
1 teaspoon of salt flakes, finely ground
To taste
Your preferred herbs
Sauce
1 tablespoon of cornstarch dissolved in water
1 can of heavy cream (250g)
1 tablespoon of grated Parmesan cheese
2 tablespoons of ketchup
Olive oil to taste
4 scallops
4 mussels
2 large squid fillets
3 cups of whole milk
1 tablespoon of fresh parsley chopped into small pieces
1 teaspoon of salt flakes, finely ground
To taste
Your preferred herbs
Sauce
1 tablespoon of cornstarch dissolved in water
1 can of heavy cream (250g)
1 tablespoon of grated Parmesan cheese
2 tablespoons of ketchup
Olive oil to taste
Cook the scallops, mussels, and squid separately in milk
Remove them, reserving the cooking liquid
Once cooled, season with salt
Combine parsley and salt flakes; mix well and refrigerate
Prepare the sauce by mixing the reserved milk with dissolved cornstarch
Let it simmer, stirring constantly to create a creamy consistency
When cooled, add the remaining ingredients
Blend very well
Serve the sauce over the salad.
