This recipe is from Omar Allibhoy who runs the Tapas Revolution chain of restaurants in the UK. It serves two as a main, 4 as a tapas.
Ingredients
- 8 plump scallops with their corals cleaned, washed and patted dry
- 275 ml whole milk
- 30 g butter
- 1/4 spanish onion finely chopped
- 30 g serrano ham finely chopped
- 30 g plain flour
- 4 tbsps breadcrumbs
- 1 salted anchovy optional
- 1 sprig fresh parsley
Servings:
Instructions
- Heat the milk in a small pan over a low heat and preheat the grill to hot.
- Meanwhile, melt the butter in a medium pan over a medium heat and fry the onion and the ham for a few minutes until the onion is soft and transparent.
- Add the flour and cook for 5 more minutes, stirring continuously, until the flour has a light toasted colour.
- Gradually add the warmed milk with some salt and pepper, stirring all the time until you have a smooth white sauce. Lower the heat and simmer for about 15 minutes, stirring often.
- Tip the breadcrumbs, anchovy and parsley into a food processor and blend.
- Divide the scallops between serving dishes , cover with the ham bechamel and sprinkle over the breadcrumbs.
- Grill for 5 minutes and serve hot.
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