Scallops and Tiger Shrimp in Béchamel Sauce
Main Dishes • Pan-Asian
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 10 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 355°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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