The bivalves of Patagonia are some of the most appreciated products by gourmets. The meaty scallops with smoked paprika scent are an ideal preparation.
for 2 portions
| 300 g. | SCALLOPS WITH VALVE |
| n/a | SMOKED PAPRIKA |
| 30 g. | PARMESAM CHEESE |
| 30 g. | BUTTER |
| 30 g. | OREGANO, THYME, PASLEY |
| 50 g. | BREAD CRUMBS |
Make a paste with cheese, butter, herbs and bread crumbs. Clean the scallops and add salt and pepper. Season with olive oil and smoked paprika. Cover with paste, cool down and au gratin in oven at 200ºC.
The scallops of Patagonia, “Zygochlamys patagonica”, have a great size. They have an ivory or intense orange color and a flesh with delicate flavor, slightly sweet.
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