Waching daily Dec 28 2017

Hello everyone! How are you?

Well, Tell me if you've seen all Christmas recipes that I have prepared. I hope

that you will be enjoying a lot. I'll teach you to prepare a classic

Christmas. Let's do Stuffed Scallops. Pasaros before the video I remind you

if you urge you to prepare some of my recipes that you do not forget to upload

social networks and tag for me to you can see. It makes me very happy to know that you prepare

my recipes and see the result of them. A) Yes which as you know.

And now I leave you with the video so you know how I have prepared this recipe.

And these are the ingredients that we need to prepare 6 Rellenas Scallops.

Let's start preparing bechamel, for We put butter in a saucepan.

We laps to melt it completely and then we can add the flour.

With rods we're going to spin up to stop seeing traces of flour. Come on

to be turning about 2 minutes to the flour is cooked well and then the bechamel

not know us raw meal. We will continue adding the fish stock

and seafood. This broth I have prepared the heads of the prawns then cast out

in filling the scallops. Prepare the broth is very simple: In a casserole you put

a splash of olive oil, a piece of onion and shrimp heads; Let

all this took golden brown color, and when browned going to crush very well

heads (this way will release its full taste and will be a much more powerful broth)

then you you add 250 ml. water, a little salt and when it begins to boil, it retiráis,

the strain out and already have the stock ready. As you can see I have not stopped spinning in no

time and has already thickened enough, in that time and can add milk. We continue

hanging around with rods until he returns again to thicken our bechamel. While

PARAIS laps you give you a moment and we to use to season to taste. Additionally

also you you can add a little nutmeg, but this is already going to your liking.

We keep going around until it begins to bubble at that time and would

list. In this case it will not be a bechamel too thick, because what I'm looking for

It is that it is me like a thick cream then pour over the scallops. A) Yes

which, if not too thick, do not worry This is the point we want.

Look at mine and so you will know how you it has to be.

Once we remove from the list fire and we will cover a skin with a film

transparent, to prevent hardening by above. And we can reserve up to

ready to use. We will continue with the scallops, I and

I clean. To clean it is best that you despeguéis the bug shell and

so you can clean much better and withdraw all the land that you can bring.

Once they are all clean we will chop Scallop. To me like I chop me everything

very small pieces, but if you like something bigger, simply because you partis more

big and go. In this way chop all scallops.

When we all let's put chopped a frying pan, add about 3 tablespoons

olive oil, also put leek and garlic and chopped, and let's leave it

cook like a couple of minutes on medium heat, until we see that the leek starts

be a little transparent. Then we added also diced ham

small and we will fry along with the leek and garlic.

When you're all right let's add sofrito the scallops that we had split into pieces,

We mix a bit and also add I prawn and chopped. Prawn simply

I've peeled and chopped I, which It is raw. Now let's cook in the

pan, and let us all taste sofrito.

To cook these ingredients is best we go up the heat to high and juice

that drop evaporates quickly. We are going to also put a bunch of parsley

chopped fresh. We continue stirring and now salpimentarlo touches to taste. mix of

again and we will add the wine. I am using an Albariño wine, but you could use

any other white wine. With fire top left to boil for about one minute

well that all the alcohol evaporates. Then We will add the tomato sauce. We continue

mixing and now we will leave fire very strong until we see that there is no

broth remaining in the sauce. Then now we can add the shredded hake. For

Hake crumble to better what I done is get her one minute in the microwave, in

this time, virtually no kitchen but if it allows us to withdraw the skin tight,

thorns and to be able crumble. As you see I mix very well with the rest

and that the sofrito is ready. We will to remove from heat and already, outside the

fire, we will add about 5 tablespoons béchamel that we had been prepared

before. Now let's remove all fine these ingredients to mix well.

And the recipe is almost that we list, once is this and can start filling

the scallops. So let's take our shells, which also have clean

and let's go fill one by one. With the measures which I have given you give to fill

about 6 scallops. Neither do the stuffing too, I like the filling as it is placed

in the center of the shell, but this also It goes a little taste of each.

After the rest of the bechamel let to place over each scallop. put

a little and extend slightly the spoon. Now we just throw

over bread crumbs and grated cheese, the let's put equal parts; I here I have

2 tablespoons cheese and 2 tablespoons bread grated; add the rest of fresh parsley

which has left over me, I give a few laps and this will sprinkle over each scallop.

And so ready and we would have to carry gratin baked, or if you prefer the

You can freeze individually wrapped in a piece of transparent film and day

that you go to consume only you have them to take, let them thaw at room temperature

gratinarlas environment. For gratinarlas we will preheat the oven

at 200 ° C and we will have about 7 minutes approximately, or until we see that the

breadcrumbs and cheese is browned. Then is just take them to the table calentitas well,

and so it is easy to prepare a delicious Stuffed scallops. As you can see it is a recipe

very easy and is ideal for preparing in these holidays.

I hope all your comments diciéndomequé you think of this recipe and I invite you all

to you to subscribe to the channel, activate campanita and so all day estaréis

I upload recipes. And I already say goodbye for today, but do not leave

far because I'm back soon the latest recipe for this year.