Scallops & Prawn Seafood Gratin Izakaya KIRI

Hotate to ebi no gratin! Simply delicious!

Recipe By: Izakaya KIRI (https://cookbuzz.com/kitchen/394)
Makes 4

Ingredients

Fresh scallops 4
Fresh prawns 5
Panko breadcrumbs 1 cup
Scallop shells to serve 4
Egg 1
Spring onions as required
Béchamel sauce:
Finely chopped carrots 20g
Finely chopped onions 20g
Butter 15g
Plain flour 45g
Milk 250m
Miso paste 25g
Salt & pepper a pinch each

Method

1
Lightly fry the onion and carrots in the butter until soft.
2
Add the flour to form a paste.
3
Slowly add the milk and combine with the paste, it should thicken to a rich sauce. Add the miso and season with the salt & pepper to taste.
4
Let the sauce cool slightly.
5
Chop the scallops and prawns into small pieces and add to the béchamel sauce.
6
Spoon the mixture into the cleaned scallop shells (or medium ramekins) and flatten. Sprinkle with some flour and brush with the beaten egg. Cover the top with lots of breadcrumbs.
7
To cook, deep fry the whole scallop shell in hot oil 180C for 2 minutes until golden.
8
Serve one shell or ramekin per person, garnished with chopped spring onion.

Tips & Note

The filled shells can be prepared in advance and left in the fridge until ready to cook. Alternatively, you can simply roll the mixture into balls, coat and deep fry. To keep the shells steady on the serving dish, sprinkle some salt mixed with egg white and nestle the shell on this.

Scallops & Prawn Seafood Gratin Izakaya KIRI

Hotate to ebi no gratin! Simply delicious!

Recipe By: Izakaya KIRI (https://cookbuzz.com/kitchen/394)

Makes 4

Ingredients

Fresh scallops 4
Fresh prawns 5
Panko breadcrumbs 1 cup
Scallop shells to serve 4
Egg 1
Spring onions as required
Béchamel sauce:
Finely chopped carrots 20g
Finely chopped onions 20g
Butter 15g
Plain flour 45g
Milk 250m
Miso paste 25g
Salt & pepper a pinch each

Scallops & Prawn Seafood Gratin Izakaya KIRI

Recipe ID :2217 Posted on 01 DEC 2016

Makes 4

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Hotate to ebi no gratin! Simply delicious!

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Ingredients

Print Ingredients Email Ingredients
4
5
1 cup
4
1
as required
20g
20g
15g
45g
250m
25g
a pinch each

Method

1
Lightly fry the onion and carrots in the butter until soft.
2
Add the flour to form a paste.
3
Slowly add the milk and combine with the paste, it should thicken to a rich sauce. Add the miso and season with the salt & pepper to taste.
4
Let the sauce cool slightly.
5
Chop the scallops and prawns into small pieces and add to the béchamel sauce.
6
Spoon the mixture into the cleaned scallop shells (or medium ramekins) and flatten. Sprinkle with some flour and brush with the beaten egg. Cover the top with lots of breadcrumbs.
7
To cook, deep fry the whole scallop shell in hot oil 180C for 2 minutes until golden.
8
Serve one shell or ramekin per person, garnished with chopped spring onion.

Tips & Note

The filled shells can be prepared in advance and left in the fridge until ready to cook. Alternatively, you can simply roll the mixture into balls, coat and deep fry. To keep the shells steady on the serving dish, sprinkle some salt mixed with egg white and nestle the shell on this.

CHEF
Izakaya KIRI
I’ve got 4 recipes!
Eduardo Aguiar
IZAKAYA KIRI
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