Stuffed scallops from Lesvos

Stuffed scallops from Lesvos

Ktenia gemista
Title in Greek: 
Κτένια γεμιστά
Recipes Categories: 
Stuffed scallops from Lesvos
Preparation Time: 
30 minutes

1 kilo (2 ¼lb) scallops in their shells
Half cup (1oo g or 3 1/2 oz) long-Grain rice
4 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
1 small onion, finely chopped
1 tablespoon tomato paste
Half cup (120 ml/4 fl oz) olive oil

Cooking Time: 
20 minutes
Cooking Directions: 

- Scrub the scallops under cold running water to remove any sand. Place them in a pan over low heat until they open.
- Remove the scallops from the pan and set aside. Strain the liquid released through a cheesecloth- (muslin-) lined strainer and reserve. 
- Shuck the scallops, taking care not to separate the shells, and remove and discard the frilly "skirt" and black stomach sac. 
- Blanch the shells in boiling water and set aside. Chop the scallop flesh and put it into a small pan, pour in the reserved liquid, and add the rice, parsley, dill, onion, and tomato paste. 
- Simmer for 5 minutes, or until the vegetables are softened. Add the oil and remove the pan from the heat. 
- Carefully stuff the reserved scallop shells two-thirds full with the rice mixture, close, and secure crosswise with kitchen string. Arrange the shells side by side in a large pan and pour in water to cover. 
- Bring to a boil, reduce heat, and simmer for about 15 minutes. 
- Remove with a slotted spoon and serve immediately. 

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