Preheat the oven to 400⁰F (205⁰C)
Peel the potatoes and cut them into rounds of about 1 cm.
Place the rings in a small saucepan with water and bring to a boil. Reduce the heat to medium and simmer for about 8 to 10 minutes or until the potatoes are tender. Take the potatoes out and keep them aside.
Add the shrimp and scallops to the white bechamel sauce, and pour this mixture over the surface of the mannequins.
Add a layer of potato slices (about 4-5 pieces), then pour the white sauce mixture to cover.
Add the grated cheese, a second layer of potato slices, a third layer of white sauce and finally cover everything with grated cheese.
Put the ramekins in the oven for about 25 minutes. Grill if necessary. Take out and let cool for about 15 minutes before serving.
PREPARATION OF THE WHITE SAUCE (BECHAMEL):-
In a small saucepan, melt the butter over medium heat. Add minced garlic and flour, stirring constantly with a whisk. Blind cook for about 2 minutes, stirring constantly.
Add the milk and reduce the heat to low while continuously stirring with a whisk. The white béchamel sauce should be cooked in about 4-5 minutes, stirring constantly. The consistency of this sauce should be smooth and creamy.
Add salt and pepper to taste.
Enjoy!
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !