Vida Recetas Editorial
This pasta au gratin with leftover stuffed scallops is the perfect solution to use up a seafood béchamel you may have left over from another recipe. It's a simple and elegant preparation, ideal for a special lunch or dinner without complications. The combination of al dente pasta with the creamy scallop sauce and golden cheese gratin creates a comforting and flavorful dish.
The scallop béchamel brings a subtle marine flavor and a velvety texture that coats the pasta. When gratinated, the cheese melts and browns, creating a crispy layer that contrasts with the creamy interior. It's a great way to transform leftovers into a restaurant-worthy main course.
Cook
30 min
Servings
2
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!
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.
