54 frozen scallops (650g)
1 slice of bacon
1 minced clove of garlic
2 spoons of chopped parsley
1 cup of grated mozzarella cheese (100g)
2 spoons of breadcrumb flour
2 spoons of olive oil
18 scallop shells
54 frozen scallops (650g)
1 slice of bacon
1 minced clove of garlic
2 spoons of chopped parsley
1 cup of grated mozzarella cheese (100g)
2 spoons of breadcrumb flour
2 spoons of olive oil
18 scallop shells
Thaw the scallops in the refrigerator
Place them in a pot with the liquid that formed during thawing, cover and cook for 3 minutes (after opening, it will boil)
Remove from heat, place the scallops in a bowl and let cool
In each shell, place 3 scallops
Reserve the cooking liquid
Fry the bacon until crispy
Drain and chop
Mix with garlic, parsley, mozzarella cheese, breadcrumb flour, and reserved liquid
Divide this mixture among the 18 shells
Brush with olive oil
Bake in a moderate oven (180°C), preheated, for about 10 minutes, or until the cheese melts and browns slightly
Serve 18 portions.
