Scallops & Prawn Seafood Grati

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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

Lightly fry the onion and carrots in the butter until soft.

Add the flour to form a paste.

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.

Let the sauce cool slightly.

Chop the scallops and prawns into small pieces and add to the béchamel sauce.

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.

To cook, deep fry the whole scallop shell in hot oil 180C for 2 minutes until golden.

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.

Category

Japan Deep Fried Gratin Hors D'Oeuvres Sauces Starters Stir Fried Eggs Prawns Root Vegetables Seafood Spring Onions Yogurt / Dairy Christmas Home Party

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