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Savory Stuffed Scallop Shells


  • 1 pound any fish fillet, fresh or frozen
  • 1 pound raw baby shrimps, fresh or frozen, peeled
  • 6 scallops, fresh or frozen
  • 3 scallions, chopped
  • 2 tablespoons butter
  • 1 ½ cup béchamel sauce
  • 2 tablespoons parmesan, grated
  • 2 tablespoons heavy cream
  • 1 cup parsley, chopped
  • ½ cup white wine
  • Salt and pepper


  1. Preheat the oven to 450 degrees F.
  2. Cut fish fillets, scallops and shrimps (if they are not baby shrimps) into small bite size pieces. If frozen, first thaw them.
  3. In a non-stick frying pan – heat butter and sauté scallions in low heat until soft. Increase the heat, add fish fillet, shrimps, scallops and cook for 3-4 minutes. Season with salt and pepper, add wine and cook for 1-2 minutes longer. Remove from heat.
  4. Mix parmesan and heavy cream into the béchamel sauce. Add half the béchamel and parsley into the fish-shrimp-scallop mixture and stir to combine.
  5. Divide the mixture into 6-8 scallop shells (it depends on the shell size). Spoon a thin layer of béchamel over each shell and bake until it turns golden brown. Serve immediately while still warm.

Romama’s Note: Instead of the Savory Stuffed Scallop Shells, you can make a fish pie by spreading the mixture evenly into a baking dish and covering with a thin layer of béchamel sauce. Bake until béchamel is golden brown and serve.

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