Baked Scallops Recipe

Ingredients to make Baked Scallops:

• 4 scallops in the shell (fresh or frozen)
• 1 piece of onion
• 1 teaspoon dill (optional)
• 1 pinch of salt to taste
• 3 teaspoons olive oil (light)
• 1 tin of sliced ​​mushrooms
• 1 cup of milk (240 milliliters)
• 1 glass of water
• 1 cup grated parmesan
• 2 tablespoons of cornmeal
• 1 brandy tumbler

 How to make Baked Scallops:

1. Clean the shelled scallops very wellso that they do not have any dirt, respecting the orange color they have on the inside. Booking.
2. Place the cornmeal and dillin 2 different containers and reserve.
3. Pour 3 tablespoons of light olive oilinto a small but deep skillet or casserole dish.
4. Put it to heat without letting it get too hot.
5. Add the cornmeal to the panand stir constantly so that it browns and does not taste like raw flour.
6. Add a pinch of salt and stir and cook for 3 minutes.
7. Remove from the stove and add the milk slowly; in this way, you will prevent lumps from forming.
8. Once the milk has been poured, cook again over low heat, stirring constantly.
9. You’ll see the mixture thicken, but you shouldn’t let it get too thick. Add water and keep stirring to prepare a very smooth and smooth béchamel sauce.
10. Trick: do not let it bubble, so it will not become pasty.
11. If you see that it needs more water, add more.
12. Put the dill. This step will give your baked scallops a super special touch. Stir for 2 minutes and reserve.
13. Trick: If for anything you have lumps, pass an arm whisk to eliminate them.
14. In another pan, put a drizzle of olive oil to fry the rest of the ingredients. Let it warm up well.
15. Sauté the onion for 3 minutes and add the mushrooms. Let them cook together, add a small pinch of salt so that the onion loses its water.
16. Let the mushroom and onion fry for a couple more minutes and meanwhile, cut the scallop meat into slicesand add them to the frying pan. Sauté for 2 minutes.
17. Add a tumbler or shot of brandyand let the alcohol evaporate so that it loses its strong flavor and softens without damaging the flavors.
18. When done, spread the stir-fry to each scallop shelland try to even out the filling in each shell. Remove the béchamel that was reserved so that it is homogeneous.
19. Using a ladle, spoon the béchamel sauce over each scallop.
20. Distribute carefully without mixing the filling that remains below.
21. Add a forelock of grated Parmesan cheese and put them in the oven at 200ºC with the option to gratin on top.
22. Leave them for 15 minutes so that they are gratin without the need to do more.
23. When your baked scallopsare done and golden brown, you can serve them with other appetizers or as a starter for a good meal. Enjoy!