Scallops with shrimp au gratin

This dish is a staple at Christmas, almost no house is missing stuffed scallops gratin It is a simple dish but it never disappoints.

Ingredients

12 scallops

4 leeks

500g shrimp fresh

200ml of wine white

3-4 tablespoons ketchup

Olive oil extra virgin

1 clove garlic

3 tablespoons of bread grated

Parsley

Salt

Pepper

Preparation

• We wash the scallops very well, removing all traces of sand, we leave them in salted water so that they release all the sand they have.
• We peel the shrimp, chop the bodies.
• Peel and chop the leeks and garlic clove.
• In our Solid + saucepan we cover the bottom with olive oil, heat and add the garlic clove and leeks, sauté over low heat until softened.
• Add the chopped shrimp and cook for a minute.
• We add the wine, stir for a few minutes until the alcohol evaporates.
• Add the tomato sauce, cook for a few minutes so that the flavors mix and the sauce reduces.
• Finally we add the scallops, salt and a touch of pepper, we leave it for a minute just to soak in the flavor.
• We preheat the oven to 200º.
• We place the washed scallop shells on our Solid+ griddle.
• We fill each shell with a scallop and sauté it, we cover the surface with a thin layer of breadcrumbs.
• We bake at 180º for 15 minutes or until we see that they are golden.
• We take out, decorate with a few grains of pink salt and curly parsley and serve.
  Photographs and recipe by Raquel .