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Seafood stew with variegated scallops and king prawns with almond gratin
The scallop are rich in proteins, vitamins and minerals such as iron.
- 4 boiling potatoes
- 1 red tomato in concasse
- 2 cloves of garlic, chopped
- 2 tins of CUCA variegated scallops
Liquid from the king prawns and variegated scallops
- 100 gr peeled king prawns
- Olive oil
- Chopped chives and chervil
- 1 clove of garlic
- 250 ml sunflower seed oil
- 1 egg
- Crushed or slivered almonds
- 2 red on the vine tomatoes
- 200 gr shrimp heads or rice prawns
- Fish fumet enough to cover ingredients
- ½ head of garlic
- Liquid from the variegated scallops
- Olive oil
- 1 bay leaf
Preheat the oven to 190 ºC.
Prepare the broth by heating a drizzle of olive oil in a pot. Add the half head of garlic and brown it. Add the shrimp heads and brown them well. Add the tomatoes, cut in rough pieces, and the bay leaf, and let cook for 10 minutes. Cover with the fish stock and let simmer for 45 minutes (if necessary, add more stock as it reduces). Before removing the broth from the fire, add the liquid from the variegated scallops. Strain and set aside.
Chop the garlic. Brown in a pot, making sure that it doesn’t burn, and add the tomato in concasse. Add the chopped potatoes and stir for 3 minutes over the heat.
Add the shrimp broth and the variegated scallop liquid and simmer until the potato is tender. Remove from the heat and set aside. Before serving, add the peeled king prawns and the variegated scallops and heat for a couple of minutes.
Prepare the garlic mayonnaise by mixing the garlic clove and egg in the blender and slowly emulsify with the oil. Season to taste.
To serve, place the suquet in a soup plate, garnish with garlic mayonnaise with some almonds over the top and place under the grill at 190 ºC for 5 minutes. Decorate with chervil or chives.