4 medium Reineta apples
4 scallops
8 razor shells
8 carpet shells
4 clams
1 shallot
2 egg yolks
100 cl cider vinegar
100 cl cream

Spread the apples with butter and bake in the oven at medium heat (180ºC) for 15 minutes. Once cooked, core the Reineta apples, leaving about 2cm.

For the molluscs

Shell the molluscs in boiling water, remove the flesh and mince. Saute in oil for two minutes, mix with the crushed apple, stuff the apples and cover with the Reineta cream; bake au gratin.

For the cream

Boil down the shallot with the vinegar, add a roasted and crushed apple. Once boiling stir in the cream and allow to cook until creamy. Remove from heat and add the egg yolks stirring with a beater.

Serve in the middle of the dish, with concentrate tomato on the side.