Name: Conchiglie Ripiene (Stuffed Scallop Shells)
Ingredients: 130 grams (about 4-½ ounces) of poached fish; 20 grams (about ⅔ of an ounce) of grated Parmesan cheese; 20 grams (about ⅔ of an ounce) of flour; 20 grams (about ⅔ of an ounce) of butter; 2-½ deciliters (about 1 cup) of milk; 2 egg yolks

This is a delicate seafood dish that can be served as the first course of a luncheon.

The scallop shells used for this recipe should each be as wide in their concave part as the palm of your hand, so that the contents of each one will be enough for one person. Scallops belong to the genus Pecten Iacobaeus; colloquially they are called “cappa santa” (holy cowl) because scallop shells used to be worn by pilgrims.⁸¹ The edibl