Cheesy Scallops with Bechamel Sauce DIY Recipe (w/ Step by Step Instructions)

My mom made this the other day and I fell in love. We usually order this when we’re by the beach, but never really had it at home. This cheesy goodness is SO addicting (but also SO sinful). Between this and the steamed soy garlic scallops I made, I much preferred the steamed soy garlic version because you can really taste the succulent original flavor of the fresh scallops. However, if you’ve had your scallops in the freezer for awhile, then I guess this version would be better because you won’t notice the lack of freshness as much.

Ok, without further ado. Let’s dive in.

 

DELECTABLE DISH FOR THE DAY: CHEESY SCALLOPS WITH BECHAMEL SAUCE

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOK TIME: 1.5 hours

 

INGREDIENTS FOR CHEESY SCALLOPS WITH BECHAMEL SAUCE

• 1kg half shell scallop (around 50 to 60 pcs)
• 15 cloves minced garlic
• ¼ cup melted butter
• 1 bar of QuickMelt Cheese

 

Béchamel Sauce

• ¼ cup butter
• ¼ cup flour
• 4 cups milk
• 1 tsp salt

 

STEP-BY-STEP PROCESS TO MAKE CHEESY SCALLOPS WITH BECHAMEL SAUCE

• First things first, prepare your bechamel sauce.
  • Melt ¼ cup butter in your saucepan
  • Add ¼ cup of flour gradually into the butter to prevent clumping. Continuously stir the mixture
  • Once done, slowly add 4 cups of milk until it’s well incorporated
  • Season with 1 tsp salt then simmer until the sauce is mixed well

• Wash the scallops of any impurities (even if the seller assured you they’ve washed it). You’ll see what I mean, as you’ll find small rocks and dirt still hiding behind the scallop meat or on the shell. Gently rub them away

• Peel 15 cloves minced garlic. I learned a new trick here! Cut off the tips (which holds together the skin), then use a mortar and pestle to pound the garlic cloves so the skin will peel off on its own.
• Chop the garlic finely into small bits. Quite frankly, I was a bit lazy by this point so my chopping was rather haphazard. Ohwell, it’s all the same once it enters your tummy anyway

• Then mix the garlic and the melted butter in a bowl – I did this by heating up the butter in a saucepan then adding the garlic and doing a quick sauté.

• Dice the Quickmelt cheese. On my end, I just sliced it up into strips as too lazy to dice

• Place parchment paper on the baking pan (I forgot to do this, my sister was NOT pleased, as this meant it was rather difficult to wash the baking pan). Then arrange the cleaned scallops on the baking pan.
• On each scallop, pour the butter garlic mixture, put a dab of bechamel sauce, then top with a strip of cheese

• Plop into the oven at 175 deg C for 20 minutes, or until cheese turns golden brown
• Remove from the oven. Bon Appetit!