Scallops with fennel béchamel

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Scallops with fennel béchamel
  • 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


Scallops with fennel béchamel
  • 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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