Scallops and tiger prawns in béchamel sauce

3 servings

30 minutes

Scallops and tiger shrimp in béchamel sauce is an exquisite dish of Pan-Asian cuisine that embodies the harmony of seafood delicacies and a delicate creamy sauce. Scallops, known for their sweetness and tenderness, pair perfectly with the firm tiger shrimp, creating a rich flavor and texture. The béchamel sauce with nutmeg adds a refined creamy consistency, while baking under breadcrumbs forms an appetizing crispy crust. This dish can be the centerpiece of a romantic dinner or festive feast, highlighting the elegance of Eastern cuisine. It is best enjoyed with white wine and fresh baguette, complementing the delicate marine notes with an exquisite accompaniment.

Energy value per serving

• Calories: 504.6
• Proteins: 53.7g
• Fats: 20.4g
• Carbohydrates: 28.3g

Ingredients

• Scallops: 9 pc
• Tiger prawns: 9 pc
• Onion: 1 pc
• Olive oil: 2 tbsp
• Milk: 250 ml
• Wheat flour: 1 tbsp
• Nutmeg: pinch
• Breadcrumbs: 3 tbsp

Cooking steps

1. Thaw scallops and shrimp (better in a colander to drain the liquid).

   Required ingredients:

   • Scallops: 9 pieces
   • Tiger prawns: 9 pieces

2. Cut into small cubes, no larger than 1 cm.

3. For the sauce: finely chop the onion and sauté in olive oil until golden.

   Required ingredients:

   • Onion: 1 piece
   • Olive oil: 2 tablespoons

4. Add flour, milk, nutmeg, stirring constantly until thickened (about 3 minutes).

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Milk: 250 ml
   • Nutmeg:  pinch

5. Distribute the seafood evenly in the molds and pour the sauce over. I have 3 scallops and 2 shrimp per serving (both are rather large size).

   Required ingredients:

   • Scallops: 9 pieces
   • Tiger prawns: 9 pieces

6. Sprinkle with breadcrumbs on top.

   Required ingredients:

   • Breadcrumbs: 3 tablespoons

7. Bake in an oven preheated to 180 degrees for about 20 minutes.

8. To get a crust, you need to turn on the grill and place the molds under it.