Shrimp and Scallop Doria with Handmade Sauce

Name: Shrimp and Scallop Doria with Handmade Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams x 2 packages Assorted shrimp and scallops; 1 Onion, sliced; 2 tbsp Olive oil; 1 tbsp Butter; 1 Salt and pepper; 100 ml White wine; 1 use as much (to taste) Hot cooked white rice; 1 Parmesan cheese; 1 Parsley (dried); 60 grams Unsalted butter; 60 grams White flour; 1000 ml Milk; 1 leaf Bay leaf; 1 dash Nutmeg; 200 ml Heavy cream; 1 1/2 tbsp Consommé stock granules; 1 Salt

cookpad.japan @cookpad_jp

I made white sauce, so I added it to doria!

In Step 5, if you mix the white sauce and rice together beforehand, you'll have a smooth, delicious doria. Recipe by bvivid.

I made white sauce, so I added it to doria!

In Step 5, if you mix the white sauce and rice together beforehand, you'll have a smooth, delicious doria. Recipe by bvivid.

cookpad.japan @cookpad_jp

I made white sauce, so I added it to doria!

In Step 5, if you mix the white sauce and rice together beforehand, you'll have a smooth, delicious doria. Recipe by bvivid.

I made white sauce, so I added it to doria!

In Step 5, if you mix the white sauce and rice together beforehand, you'll have a smooth, delicious doria. Recipe by bvivid.

Saved

Ingredients

4 servings

200 gramsx 2 packages Assorted shrimp and scallops
1Onion, sliced
2 tbspOlive oil
1 tbspButter
1Salt and pepper
100 mlWhite wine
1use as much (to taste) Hot cooked white rice
1Parmesan cheese
1Parsley (dried)
Basic White Sauce (Recipe ID: 1449234)
60 gramsUnsalted butter
60 gramsWhite flour
1000 mlMilk
1leaf Bay leaf
1 dashNutmeg
200 mlHeavy cream
1 1/2 tbspConsommé stock granules
1Salt

Saved

Steps

1

Slowly melt the butter in a frying pan over low heat, add the sifted flour and cook while making sure it doesn't burn. (See here for more instructions: https://cookpad.wasmer.app/en/recipes/150056-easy-basic-white-sauce)
2

After turning off the heat, add warmed milk in 2 turns to step one, and briskly whisk it all together with an eggbeater.
3

Add the bay leaf and nutmeg to Step 2, stewing it at a low heat for about 5 minutes, and then flavor it with fresh cream and consommé stock granules.
4

Heat up the butter and olive oil in a frying pan, and add the shrimp and scallops in white whine after frying the onions; add salt and pepper and evaporate the alcoholic content.
5

Mix rice and the white sauce from Step 3 together in a bowl (about 4 ladles' worth).
6

Add it to the frying pan with the remaining white sauce from Step 4, and bring it to a boil after mixing it thoroughly.
7

Add rice, sauce, cheese, and parsley in that order to the gratin pans and cook at 200℃ (about 392℉) for 10 minutes.
8

This is the exquisite sauce and seafood gratin I made: https://cookpad.wasmer.app/en/recipes/145207-seafood-gratin-with-homemade-sauce