600g Calico scallops
2 cups milk
300g white mushroom
1 bunch of chives
1 tbsp butter
1 tbsp flour
2 tbsp olive oil
Salt and pepper to taste
- Prepare béchamel - Melt the butter and add flour then milk and boil for 5 minutes and add salt, pepper and nutmeg.
- Fry the sliced mushrooms and the leek, cut in, into the pan.
- In the same skillet, brown the scallops and vegetables and add the béchamel. Check the seasoning and add the chopped chives.
- Reheat the vol-au-vent in the oven for 2 minutes, then fill and serve immediately.
Taste hot! Serve or with your favorite salad! Rinse and wash the leek well before cooking, you can deglaze the pan with white wine.