Gratinated scallops with sea sticks: an elegant and flavorful appetizer enriched by a golden and fragrant crust. A clever version of scallops made with Coraya sea sticks, creamy béchamel, Parmesan, and a breadcrumbs crust.
Prepare the béchamel: in a saucepan, melt the butter, add the sifted flour and stir, pour in the milk a little at a time and cook until you obtain a smooth cream; season with nutmeg.
Shred the sea sticks with your hands or with a fork.
Combine the shredded sea sticks with the béchamel, add salt, pepper, chopped parsley, and grated Parmesan cheese; mix well.
Fill the scallop shells with the prepared mixture.
Sprinkle the surface with breadcrumbs and place the shells on a baking tray lined with parchment paper; drizzle with a little extra virgin olive oil.
Bake in a preheated oven at 180°C for about 15 minutes, until a golden crust forms.
Serve hot, accompanied by toasted bread.
Non-stick saucepan
Bowl
Baking tray
Parchment paper
Store in the refrigerator for a maximum of 48 hours
How to serve: with toasted bread. Storage: maximum 48 hours in the refrigerator.
Italy
| Energy (kcal) | 119.17 |
| Carbohydrates (g) | 4.85 |
| of which Sugars (g) | 2.7 |
| Fat (g) | 6.14 |
| of which Saturates (g) | 3.47 |
| Protein (g) | 9.39 |
| Fiber (g) | 0.07 |
| Sale (g) | 0.07 |
