Recipe of Pasta au gratin with leftover stuffed scallops

Ingredients

• Scallop Bechamel (See recipe)
• 170-180 g pasta
• Grated cheese
• Some fresh herbs such as thyme or rosemary.

Directions

1. 1

   The first thing will be to have the scallop bechamel ready. It's very easy, in the list of ingredients I'll leave you the recipe step by step.

2. 2

   We cook the pasta according to the manufacturer's instructions and when it is al dente we add it with the help of a skimmer to the bechamel pan. This will conserve some of the cooking water and will be creamier.

3. 3

   Once the pasta is done, put it on a platter and add the grated cheese. We gratin to taste and when we leave we can end up with a little more fresh thyme. Delicious!