Recipe of Pasta au gratin with leftover stuffed scallops
Incredible recipe that will help you prepare a divine lunch. I will teach you how to prepare delicious pasta au gratin.
Recipe Summary
Cooking
30 min
Servings
2
Difficulty
Easy
Category
Pasta - Noodles
Ingredients
- Scallop Bechamel (See recipe)
- 170-180 g pasta
- Grated cheese
- Some fresh herbs such as thyme or rosemary.
Join me and let's see how to make Pasta au gratin with leftover stuffed scallops
Instructions:
- 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.
- 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.
- 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!
Step 1
Step 2
Step 3
Tips for this recipe
Here are some useful tips to perfectly prepare Pasta au gratin with leftover stuffed scallops and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Pasta au gratin with leftover stuffed scallops to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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