- 8 scallops
- 1 knob of butter
- 200ml milk
- 1 tablespoon flour
- Open the scallop shells and clean them well, or buy clean and ready to cook. Reserve.
- 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.
- Gradually add milk, stirring with a fork until smooth and thick, and devoid of lumps,. Season with salt and pepper and set aside.
- 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.