Stuffed scallops. Christmas Recipe

Scallops are a delicious mollusk. Its white and smooth meat and orange coral are excellent for grilled or sauteed, so they are very popular in the kitchen. Today we are going to prepare some stuffed scallops, an ideal recipe for Christmas in which we will use their shells as a dish and we will fill them, in addition to their meat, with prawns, some monkfish pieces and all covered with a creamy béchamel sauce.

With such delicious filling, it is an excellent first course for any of the family meals of Christmas. Further, once prepared they can be stored in the absence of final baking so it will not cost any work to take them out "freshly made" if you put them in the oven 5 minutes and gratin them when all the guests are already sitting at the table.

Ingredients for 4 people

  • 8 complete scallops, 2 slices of monkfish, 12 prawns, 1/2 onion, 1 tablespoon of flour, 200 ml of milk, 100 ml of fish stock, breadcrumbs

How to make stuffed scallops

The Stuffed scallops They are a simple dish that is prepared quite easily. We begin by cleaning the scallops, removing them from their shells and then separating the fleshy or white part of the coral or red part. We wash the shells very well because we are going to use them as a dish in which to serve them.

We pass the white part of the scallops through the iron for one minute on each side and place them in the center of each shell. Chop the onion and cut the prawns and monkfish slices into small pieces. Lightly poke the onion and when it is transparent, add the monkfish pieces and the prawns, letting them cook for a few minutes. Add the spoonful of flour and stir so that it integrates with the other ingredients.

So we will be able to make a filling with more substance, such as when we prepare scallops with shrimp and mussels reinforcement, but this time we will use prawns and monkfish. After slowly add the fish stock and we are stirring while it thickens. Then we do the same with milk until we get a bechamel With tripping. At the last moment, we incorporate the scallop corals that will be cooked with the remaining heat.

Fill the scallops with this béchamel so that it covers the scallop meat located in the center and the entire shell is filled. Sprinkle with breadcrumbs and bake so that they gratin for 3 minutes watching so they do not burn excessively. When eating them you have to be careful because they keep a lot of heat.

Processing time | 30 minutes
Difficulty | Half

Tasting

Although the task of making all the ingredients and preparing the bechamel to make this stuffed scallops recipe for Christmas It seems a bit laborious, keep in mind that you can do a lot at once, and once covered with breadcrumbs, instead of baking them you can store them or freeze them leaving them ready for use when it suits you. Normally, when I do them, I take advantage and prepare double quantity and so next time it costs me nothing to enjoy them.