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Seafood cassolette in a béchamel sauce, with guyère cheese |

Fish, Seafood & Shellfish

A seafood dishe for the cold weather.

Ingredients

Recipe for 4 persons

For the béchamel sauce

400 Ml

Milk

35 Gr

Butter

35 Gr

Flour

1 Pinch(es)

Nutmeg

For the seafood

12 Unit(s)

Peeled medium shrimps

200 Gr

Bay scallops

2 Unit(s)

Shallot

4 Sprig(s)

Parsley

200 Ml

White wine

100 Gr

Gruyere cheese

For the salad

4 Handful(s)

Mixed greens

15 Ml

Red wine vinegar

30 Ml

Olive oil

10 Ml

Dijon mustard

Preparation time: 45 min

For the preparation

Cut the scallops in half, and the shrimps in pieces.Cut the parsley finely and chop the parsley.Shred the gruyère cheese.
For the béchamel sauce

In a saucepan melt butter, add the flour and cook one minute on low heat, stirring constantly, pour half of your cold milk, and the mix with a whisk until the sauce thickens add remaining milk, continue whisking to prevent lumps.Add salt, pepper and the nutmeg.
For the seafood

Defrost the shrimps and the scallops and get them dry.In a hot pan with a drizzle of vegetable oil, pan sired the scallops with a nuts of butter to help the coloration and take them out. In the same pan with another drizzle of vegetable oil, pan sired the shrimps and take them out, in the same pan again, swet the shallots, deglaze with the withe wine and let it reduce.And mix all the preparations together.
For the salad

In a bowl, mix the vinegar, the mustard with salt and pepper. Wisk it with adding the oil gently.Pour on the salad and mix it.
For the platting

Put the seafood and béchamel mix in the cassolettes and the gruyère on the top, put it in the oven until the cheese get crusty.Put it on the plate with a bunch of salad on the side.