Stuffed Scallop Shells

Ingredients

• 130 g boiled fine fish
• 20 g grated Parmesan
• 20 g flour
• 20 g butter
• 2 count egg yolks
• 2 1/2 dl milk
• 6 count scallop shells (Pecten Jacobaeus)
• salt
• pepper

Instructions

1. Make a balsamella with the milk, butter, and flour; off the heat add Parmesan, then the egg yolks and chopped boiled fish, with salt and pepper.
2. Grease the scallop shells with cold butter and fill with the mixture.
3. Brown lightly in a Dutch oven and serve (boiled chicken may replace the fish).