Shrimp and Scallop Doria with Handmade Sauce

Shrimp and Scallop Doria with Handmade Sauce

This is a delicious combination of seafood in exquisite handmade white sauce, made into a rich and creamy doria.

Ingredients: 4 people

Assorted shrimp and scallops
200 g x 2 packages
Onion (sliced)
Olive oil
2 tablespoons
1 tablespoon
Salt and pepper
to taste
White wine
100 ml
Hot cooked white rice
use as much as you like
Parmesan cheese
as needed
Parsley (dried)
to taste
Basic White Sauce (Recipe ID: 1449234)
Unsalted butter
60 g
White flour
60 g
1000 ml
Bay leaf
1 leaf
a small amount
Heavy cream
200 ml
Consommé stock granules
1 1/2 tablespoons
to taste


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.
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 (Recipe ID: 1468037).

Story Behind this Recipe

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