Recipe for Scallops

Cut the mushrooms into quarters. Sauté them in a small amount of hot butter. Season with salt and pepper, then set aside.

Make the béchamel: melt two good tablespoons of butter. Add 1 large tablespoon of flour and mix. Pour in 500 milliliters of cold milk all at once and cook over low heat for 10 minutes while stirring. Add salt, pepper, and nutmeg. If it sticks too much, add more milk. Let cool slightly.

Sauté the scallops for 2 to 3 minutes on each side in hot melted butter in a skillet.

Arrange: place in each shell: 2 pieces of nut, a few shrimp, a bit of chopped dill. Cover with béchamel sauce and sprinkle generously with cheese to achieve a nice gratin. Place a small piece of butter on each.

Gratin in the oven on a preheated grill at about 180 degrees for approximately 15 minutes – depending on your oven. I stabilize them on small dishes.

To finish, serve with a baguette.