Ingredients
  • 1 defrosted bag of shrimp and scallop mix (340g)
  • 4 yellow potatoes (about 500g)
  • 300g grated mozzarella or cheddar cheese
  • 2 cups (500ml) white sauce (bechamel) - see below for ingredients for this sauce or buy from supermarket
  • 4 large ramekins
  • WHITE SAUCE (BECHAMEL):-
  • 3 cuillères à soupe de beurre (40g)
  • 3 tablespoons flour (25g)
  • 1 clove garlic finely chopped
  • 2 cups of milk (500ml)
  • ¼ tsp salt
  • Salt and pepper to taste

Steps to follow

  • STEP 01

    Preheat the oven to 400⁰F (205⁰C)

  • STEP 02

    Peel the potatoes and cut them into rounds of about 1 cm.

  • STEP 03

    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.

  • STEP 04

    Add the shrimp and scallops to the white bechamel sauce, and pour this mixture over the surface of the mannequins.

  • STEP 05

    Add a layer of potato slices (about 4-5 pieces), then pour the white sauce mixture to cover.

  • STEP 06

    Add the grated cheese, a second layer of potato slices, a third layer of white sauce and finally cover everything with grated cheese.

  • STEP 07

    Put the ramekins in the oven for about 25 minutes. Grill if necessary. Take out and let cool for about 15 minutes before serving.

  • STEP 08

    PREPARATION OF THE WHITE SAUCE (BECHAMEL):-

  • STEP 09

    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.

  • STEP 010

    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.

  • STEP 011

    Add salt and pepper to taste.

  • STEP 012

    Enjoy!

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