HT HD Italian 25mins
Hot Seafood Shellfish Vegetables Hors d'oeuvre Starter
Appetizer Eggless Italy Europe
prepared and washed
1. Melt the
butter in pan and stir in the flour. Cook for 1-2 minutes. Remove from
heat then gradually add the milk, little by little,
stirring all, the time. Bring to the boil and
cook until thickened. Remove from the heat and add the cheese. Stir until
the cheese has melted. Keep hot.
2. Poach the
scallops in a little water for about 5 minutes until tender.
3. Chop the
cooked spinach and divide between 4 greased ramekins.
Top each with a scallop
and pour the sauce over. Sprinkle with the extra grated cheese and brown
a hot grill. Serve immediately.
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