How To Cook Broiled Half-Shell Hokkaido Scallops

 

Ingredients

• 1 tablespoon shallots, finely chopped
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 teaspoon sweet paprika powder plus more for garnishing
• 70 grams milk
• 20ml dry white wine
• 30 grams parsley
• 6 pieces frozen Hokkaido Half-shell scallops 
  
  
  
• 0.38 cup grated or cheese cut in small squares

Instructions

1. In a pot, soften the chopped shallots in the melted butter. 
   
   
   
2. Add the flour and sweet paprika powder into the pot. Cook it for a minute or two and stirring it constantly. 

   

   
   
3. Add the milk, whisk it continuously and bring it to a boil. Cook it on medium low for a couple of minutes and stir it to prevent scorching untill it thickens. Turn th heat to the lowest setting.

   

   
   
4. Add the cheese, parsley and wine. 

   

   
   
5. Stir it occasionally untill it melts. Season it with salt & pepper. 

   

   
   
6. Spread 4 to 6 pieces half-shell scallops on a big platter. Steam it for 15 minutes. 
7. Spoon the filling onto each scallop untill the shell is full. 
8. Garnish each half-shell scallop with chopped parsley and sprinkle sweet paprika powder. 

   

   
   
9. Serve it hot.