A typical dish from Galicia

People :

4

Preparation time :

25 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 8 scallops
  • 1 knob of butter
  • 200ml milk
  • 1 tablespoon flour
  • Salt
  • Pepper
Preparation
  1. Open the scallop shells and clean them well, or buy clean and ready to cook. Reserve.
  2. Make a bechamel by melting the butter in a saucepan over low heat. When butter has melted and before it begins to brown, add a teaspoon of flour and mix well.
  3. Gradually add milk, stirring with a fork until smooth and thick, and devoid of lumps,. Season with salt and pepper and set aside.
  4. Cover the scallops with the bechamel sauce and place them in the oven for about 8 minutes at 200 º, until well browned.

 

Add one teaspoon of grated cheese to speed things up.

Additional information

People :

4

Preparation time :

25 min

Difficulty:

Media