SCALLOP SHELLS with SALMON and ricotta, an easy and quick appetizer to prepare, perfect idea for Christmas holidays and a fish menu.
The scallop shells with salmon and ricotta are the perfect appetizer for Christmas and the holiday season, prepared in a few minutes and are delicious and beautiful to see on the table.
Although the dish is named after scallop shells, the scallops themselves are not used here, but their shells, which serve as the perfect container for a rich and flavorful filling of ricotta, salmon, eggs, and parmesan.
The stuffed scallop shells with salmon and ricotta can be served as an elegant appetizer for a special dinner or lunch or as an appetizer, they are prepared in 5 minutes and obviously baked with a delicious gratin.
Join me in the kitchen, today we have stuffed scallop shells with salmon and ricotta.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 3 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 scallops (shell only)
- 5.3 oz ricotta
- 2.8 oz fiordilatte (or provola)
- 1 tablespoon grated parmesan
- 2 slices smoked salmon
- white pepper (optional)
- 1 egg
Steps
Put the ricotta in a bowl, add the parmesan, salt and pepper if you like, and mix.
Add the salmon pieces, fiordilatte or provola, and the egg, mix well, then stuff the shells.
Sprinkle with breadcrumbs and cook at 350°F in the air fryer for 8 minutes or in the oven for 10-12 minutes.
Bon appétit
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SCALLOP SHELLS with SALMON and ricotta
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FAQ (Questions and Answers) SCALLOP SHELLS with SALMON and ricotta
Can I replace ricotta with another cheese?
Yes, you can substitute ricotta with alternatives like mascarpone (for a creamier filling) or light spreadable cheese (for a lighter version). A mix of ricotta and Greek yogurt can also work to vary textures and flavors.
Can I prepare the SCALLOP SHELLS with SALMON and ricotta in advance?
Yes! Certainly! The stuffed shells can be prepared in advance. You can fill them and store them in the refrigerator, covered with plastic wrap, up to 24 hours before cooking. When ready to serve, just bake to gratin.
