Gratinated scallops with surimi sticks: an elegant and flavorful appetizer enhanced by a golden, fragrant gratin. A clever version of scallops made with Coraya surimi sticks, with creamy béchamel, Parmesan, and a breadcrumb crust.
Step 1 of 7: Prepare the béchamel sauce: in a saucepan, melt the butter, add the sifted flour and stir, pour in the milk little by little and cook until you obtain a smooth cream; season with nutmeg.
Step 2 of 7: Shred the surimi sticks with your hands or with a fork.
Step 3 of 7: Combine the shredded surimi sticks with the béchamel sauce, add salt, pepper, chopped parsley, and grated Parmesan; mix well.
Step 4 of 7: Fill the scallop shells with the prepared mixture.
Step 5 of 7: Sprinkle the surface with breadcrumbs and place the shells on a baking tray lined with parchment paper; drizzle over a little extra-virgin olive oil.
Step 6 of 7: Bake in a preheated oven at 180°C for about 15 minutes, until a golden crust forms.
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Molluscs
Step 7 of 7: Serve warm, accompanied by toasted bread.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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