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Shells valuable couscous, salmon and shrimp tart comforting

Before Christmas I bought some scallops gratin ready, very far from those of my childhood - sigh-both in shape and size, taste, pleasing anyway ... I saved the shells for days like these, where the commitments of study and internship grant me very little time to spend in the kitchen to try to remedy the simplicity a meal with the addition of a choreographic element of support.

* 100 g salmon steaks with cous cous *

(a couple of tablespoons) breadcrumbs

* qb *

parsley and other spices to taste extra virgin olive oil *

* 100 g frozen prawns

* cherry tomatoes

Steam Cooked salmon, almost naturally, I prepared the couscous and thawed shrimp, so I joined all the bread crumbs, parsley and the tomatoes cut into tiny pieces, and salt to taste Place the whole in shells. A

filo d'olio EV e forno per 15 minuti a 200°. Per gusto (discutibilissimo) di alcuni commensali, avevo aggiunto delle grosse scaglie di parmigiano reggiano in cima alle conchiglie (pezzi ben grossi proprio perchè fossero facili da rimuovere, se capitati nei piatti sbagliati ;) )