Monday, April 13, 2015

Baked Scallops with Bechamel


8 big scallops
1 onion
6 ounces mushrooms chopped
3 ounces shrimps peeled
3 tablespoons olive oil
3 tablespoons white wine
5 tablespoons flour
8 tablespoons breadcrumbs
1 cup milk
8 tablespoons bread crumbs


Preheat your oven to 400 degrees F. Carefully remove the scallop meat from the shell.
Chop the mushrooms and onion.
In a pan heat the olive oil over medium high heat. Add the mushrooms and onions and sauté until onion are golden brown.
Add the shrimps and the white wine and cook until the shrimps are tender. Add the flour all at once and stir in order to make a roux.
Then gradually pour the milk stirring constantly until the sauce thickens.
Clean and dry the scallops shells and put on a baking sheet.  Place the scallop meat in each shell and spread the bechamel sauce on top.
Sprinkle with breadcrumbs and bake for 10 minutes