Baked scallops with sea sticks: an elegant and flavorful appetizer enriched with a golden and aromatic crust. A clever version of scallops made with Coraya sea sticks, with creamy béchamel, parmesan, and a breadcrumb crust.
Prepare the béchamel: in a saucepan melt the butter, add the sifted flour and mix, gradually pour in the milk and cook until a smooth cream is obtained; flavor with nutmeg.
Shred the sea sticks by hand or with a fork.
Combine the shredded sea sticks with the béchamel, add salt, pepper, chopped parsley, and grated parmesan; mix well.
Fill the scallop shells with the prepared mixture.
Sprinkle the surface with breadcrumbs and arrange the shells on a baking sheet lined with parchment paper; drizzle with a little extra virgin olive oil.
Bake in a preheated oven at 180°C for about 15 minutes, until a golden crust forms.
Serve hot, accompanied by toasted bread.
Non-stick saucepan
Bowl
Baking tray
Parchment paper
Store in the refrigerator for a maximum of 48 hours
How to serve: with toasted bread. Storage: maximum 48 hours in the refrigerator.
Italy
