Ingredients to make Stuffed Scallops:
- 4 units of scallop shells
- 40 grams of grated cheese
- 25 grams of Butter
- Filling
- 1 slice of Monkfish
- 1 slice of Hake
- 100 grams of mussels
- 100 grams of shrimp tail
- 1 small glass of dry white wine
- 1 unit of Lemon
- 1 jet of Oil
- 1 pinch of salt
- Béchamel sauce
- 1 glass of milk
- 20 grams of flour
- 25 grams of Butter
- 1 pinch of Nutmeg
- 1 pinch of black pepper
- 1 pinch of salt
How to make Stuffed Scallops:
Filling: Cook the fish in the oven with lemon, wine and salt for 15 minutes.
- Open the steamed mussels and remove the shells. Remove the fish from the oven, remove the bones and shred it.
- Fry and peel the prawns, chop them and mix them with the mussels and fish.
- Béchamel: Brown the flour in butter and, stirring, pour in the hot milk.
- Stir until it begins to boil and sprinkle with nutmeg, season to taste, stirring constantly, until thick.
- Mix the béchamel with the fillingand spread over the empty scallop shells.
- Trick: If you don’t have Santiago shells, you can use crab shells or another similar container
- Put small pieces of butter on top and sprinkle with grated cheese. Gratin in the ovenfor a few minutes.
- Serve the stuffed Santiago scallopsat the moment and accompany with some toasted bread.
