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.
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.
Shred the surimi sticks with your hands or with a fork.
Combine the shredded surimi sticks with the béchamel sauce, add salt, pepper, chopped parsley, and grated Parmesan; mix well.
Fill the scallop shells with the prepared mixture.
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.
Bake in a preheated oven at 180°C for about 15 minutes, until a golden crust forms.
Serve warm, accompanied by toasted bread.
Non-stick saucepan
Bowl
Baking tray
Parchment paper
Keep refrigerated for up to 48 hours
How to serve: with toasted bread. Storage: up to 48 hours in the refrigerator.
Italia
