Instructions

Leave seaweeds to soak in cold water for 10 or 15 minutes. Once the required time has elapsed, drain well and finely chop. Clean the scallops, save the creamy-white muscle meat, the orange coral (the roe) and the largest shells, which we will use as a container for the stuffing. Chop the onion, leek, celery and garlic into fine brunoise. Dice the monkfish, the creamy-white muscle meat and the orange coral. Heat some butter and mild olive oil in a Magefesa Comte frypan.
When the oil is hot enough, add the garlic cloves and before they turn brown, add the onion, leeks and celery. Cook over medium heat for 5 or 6 minutes. Add the fish, scallops, seaweeds and sauté gently. Sprinkle with manzanilla sherry wine until the alcohol evaporates and pour the liquid cream over it. Allow it to reduce until obtaining a dense cream. Divide the filling between the two shells of scallops, sprinkle with breadcrumbs and add some butter.
Cook au gratin in our MGF Bronze oven, preheated in a grill position, until the shells are golden brown, for 6 – 8 minutes approximately.
To place the shells on the baking tray horizontally and prevent the filling from spilling, place them on small rings or molds. Another option is to place the shells on small mountains of coarse salt.