Cauliflower with shrimp, scallops and ham gratin
This easy, authentic gratin is made with professional béchamel sauce (white sauce). Pre-made béchamel sauce can be made smooth by adding a small amount of milk and heating it. You can also use diced butter instead of melted butter. Sprinkling breadcrumbs on top before baking also makes it delicious
How to make it
1
Separate the cauliflower into small florets. Cut the ham into thin strips and the scallops into 2cm cubes. Grease a gratin dish with butter (not included in the recipe)
2
Bring the bechamel sauce to a simmer over low heat and add the milk to thin it out
3
Put the butter and cauliflower in another pot and heat over low heat. Once the butter has melted, add the ham, scallops, shrimp, salt and pepper and stir fry
4
Once the shrimp have changed color, transfer them to a gratin dish and pour over the mixture so that it covers the entire dish. Add Parmesan cheese and melted butter and bake in a 200°C oven for 10 to 15 minutes
5
Once cooked, drizzle with lemon juice and sprinkle with parsley
Materials 1 person
-
- Basic bechamel sauce
- Half the amount of the basic recipe
-
- milk
- 30ml
-
- Boiled cauliflower
- 80g
-
- ham
- 20g
-
- Scallops
- 40g
-
- Shrimp Shiba Peeled Shrimp
- 30g
-
- butter
- 10g
-
- salt
- A little
-
- Pick it
- A little
-
- Butter is melted
- Appropriate amount
-
- Parmesan cheese
- 1 tablespoon
-
- Lemon juice
- A little
-
- Mince parsley
- Appropriate amount
[PR]
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