Name: Scallops with fennel béchamel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 40 gram butter; 1 baby fennel bulb (130g), trimmed, sliced thinly; 2 tablespoon plain flour; 1 cup (250ml) milk; 24 scallops, roe removed (600g), on the half shell; 1 tablespoon fresh dill, chopped finely

Ingredients

40 gram butter

1 baby fennel bulb (130g), trimmed, sliced thinly

2 tablespoon plain flour

1 cup (250ml) milk

24 scallops, roe removed (600g), on the half shell

1 tablespoon fresh dill, chopped finely

Method

1.Melt butter in small saucepan; cook fennel, stirring, about 5 minutes or until fennel softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk; cook, stirring, until béchamel boils and thickens.

2.Preheat grill.

3.Remove scallops from shells; rinse and dry shells. Return scallops to shells; grill scallops about 5 minutes or until cooked. Top scallops with béchamel; grill until browned lightly.

4.Sprinkle scallops with dill.

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