Cheese stuffed scallops: a quick and original recipe!

INGREDIENTS
Olive oil
200g of Hake
100g of Peeled prawns
1 Onion
15g (2 tbsp) of Flour
500ml (2 cups) of Milk
Pepper
Salt
30ml (2 tbsp) of Tomato sauce
6 Scallops shells
Cheese

METHOD
1. Fry the hake and the prawns in a pan with a drizzle of oil and remove to a plate.
2. Sauté the finely chopped onion over low heat until it begins to brown, add the flour and mix to toast it a little. Pour in the milk and mix until thick. Season with salt and pepper and add the tomato.
3. Add prepared hake and prawns to the bechamel and mix until is well combined and the mixture is creamy.
4. Arrange the scallops shells on the baking tray covered with parchment paper and fill them with the mixture (about 2 spoons) and sprinkle with cheese.
5. Transfer to the oven and bake at 190°C/374°F for 15 minutes, or until golden.
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