Stuffed Scallops Recipe

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.

1. Open the steamed mussels and remove the shells. Remove the fish from the oven, remove the bones and shred it.
2. Fry and peel the prawns, chop them and mix them with the mussels and fish.
3. Béchamel: Brown the flour in butter and, stirring, pour in the hot milk.
4. Stir until it begins to boil and sprinkle with nutmeg, season to taste, stirring constantly, until thick.
5. Mix the béchamel with the fillingand spread over the empty scallop shells.
6. Trick: If you don’t have Santiago shells, you can use crab shells or another similar container
7. Put small pieces of butter on top and sprinkle with grated cheese. Gratin in the ovenfor a few minutes.
8. Serve the stuffed Santiago scallopsat the moment and accompany with some toasted bread.