Stuffed scallops

2 servings
1 hour

To make stuffed scallops, take the following products: fresh scallops, medium size - cm 10-12 in diameter, they are not overgrown yet, but not babies: the most convenient size for portioned stuffing. Add meat to the same place (you can make minced meat based on cereals, vegetables, etc. ), grated hard cheese, onions, salt and black ground pepper, sour cream.

Meat - in this case pork - pass through a meat grinder with a large lattice or chop a sharp knife into small cubes.

Grate the hard cheese on a coarse grater and add to the meat, send finely chopped onions there, salt, pepper with black pepper or a mixture of peppers from the mill. Mix the minced meat well until smooth.

Wash the scallops well with a sponge, drain with a tea towel. Cut each cartridge across the midline to make two & quot; flowers & quot; - remove the seed box with a teaspoon, the seeds at this age have not yet been cooked, this pulp can be added to the minced meat, you can simply remove.

Put the minced meat with a slide in the recesses in the patissons, seal it well. Grease the roasting tin and spread out the stuffed patissons. Cover the mould with a suitable lid or tighten with foil. Send to an oven preheated to 200 degrees for half an hour.

After half an hour, remove the mold with the pathisosons, remove the foil or lid and brush the scallops with the minced meat with abundantly sour cream. Send again to the oven, now without foil. Bake until ruddy as you wish.

Serve the finished stuffed scallops hot, sprinkling with any greens. It's very delicious! Enjoy your meal!