Scallops and Tiger Shrimp in Béchamel Sauce
Main Dishes | Pan-Asian cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Scallops and tiger shrimp in béchamel sauce
Ingredients
- Scallops - 9 pieces
- Tiger shrimp in brine - 9 pieces
- Onion - 1 piece
- Olive Oil - 2 tablespoons
- Milk - 8 fl oz
- Wheat Flour - 1 tablespoon
- Nutmeg - a pinch
- Breadcrumbs - 3 tablespoons
Step by Step guide
Step 1
Thaw the scallops and shrimp (preferably in a colander to let the liquid drain).
Step 2
Cut into small cubes, no larger than 1 cm.
Step 3
For the sauce: finely chop the onion and sauté in olive oil until golden brown.
Step 4
Add flour, milk, and nutmeg, stirring constantly until thickened (about 3 minutes).
Step 5
Evenly distribute the seafood in the baking dishes and pour the sauce over them. I use 3 scallops and 2 shrimp per serving (both are rather large).
Step 6
Sprinkle breadcrumbs on top.
Step 7
Bake in an oven preheated to 356°F (about 350 degrees Fahrenheit) for about 20 minutes.
Step 8
To achieve a crust, turn on the broiler and place the dishes under it.
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