Ingredients for 6 shells:
- 6 fresh scallops, with whole shells
- 20 g of crab meat
- 30 g of button mushrooms
- 30 g of arugula
- 1 tbsp clementine juice
- 15g fresh pomegranate seeds
- 60 g of unsalted butter
- 1 organic lemon
- 1 tbsp. Minuty Prestige
- 1 kg of coarse salt
Preparation steps:
1. Preheat the oven to 240°C. In a small, hot skillet, melt half the butter and add the diced mushrooms, lemon zest, and half the juice. Let it simmer for 2 minutes, then add the chopped arugula and clementine juice.
2. Spread the crab meat on the bottom of each flat shell and place a scallop on top. Cover with the contents of the pan. Close with the rounded shells.
3. Place the shells on a baking sheet covered with coarse salt, then bake for 10 minutes.
4. Meanwhile, melt the remaining butter in a small saucepan, add the pomegranate seeds and the spoonful of wine. Remove from the heat after 30 seconds.
5. Remove the shells from the oven, remove the tops, and sprinkle the pomegranate seeds over the scallops. Serve immediately.
To your stoves!
Choosing the right scallops
Sought after for the delicacy of their flesh, scallops are sometimes confused with other shellfish of much lower quality. The only guarantee of tasting real scallops is to trust their scientific name, Pecten maximus, which must be clearly indicated at the time of purchase. Be careful, because under the very similar name of "scallops," you risk buying other shellfish, for example scallops from Peru, and farmed intensively. To avoid making a mistake, trust your fishmonger who will offer you fresh scallops, in their shells – a case that you will absolutely need for the recipe.
What can I use instead of arugula?
Arugula helps balance the tangy notes of citrus fruits, such as clementine and lemon. You can replace it with a little Catalan chicory, or puntarelle, which looks like a cross between lettuce and kohlrabi.
And if you like more salty flavors, add a little sea lettuce instead.
