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Seafood cassolette in a béchamel sauce, with guyère cheese

Appetizers, 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
Wheat flour
5 Ml
Nutmeg

For the seafood

16 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
30 Ml
Red wine vinegar
60 Ml
Olive oil
15 Ml
Dijon mustard
  • Vegetable oil
  • Salt and pepper

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.

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