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Difficulty: Easy Time: 40 min
INGREDIENTS (4 people):- 4 scallops
- 2 shallots
- 1 lime
- 50 g chopped hazelnuts
- 1 teaspoon of flour
- 1 dl of milk
- 4 tablespoons sunflower oil
Grate the skin of a lime. Put in a bowl 4 tablespoons sunflower oil and zest. Mix well. Open the scallops and put your meat in the bowl with lime oil. Let stand in the fridge for 15 minutes.
Peel and finely chop the 2 shallots. Put a pan on the fire with a little sunflower oil and add the chopped shallot.
Keep on fire and, when transparent, add a teaspoon of flour. Salpimentar, add the milk and stir to form a light bechamel.
Put the scallops well drained on the shells. Cover with the béchamel and sprinkle the hazelnut powder on top. Put to gratin in the oven 5 minutes and serve.