5 Tbs olive oil, salt, black pepper
For the béchamel sauce: 2 Tbs butter, 1 Tbs flour,
2 cups milk and 1/2 teaspoon of grated nutmeg
Directions:
Wash and slice mushrooms.
Cook them in a saucepan over medium heat with 3 Tbs of olive oil for 5 minutes.
Add the lemon juice, salt, black pepper and extend cooking time by 10 minutes.
Meanwhile, dice the monkfish. In another sauce pan, cook the scallops and fish with 2 Tbs of olive oil for 5 minutes.
Add salt, pepper, sliced shallot and white wine.
Cook over medium heat for 15 minutes.
To prepare the béchamel sauce: mix the melted butter with flour in a saucepan over low heat. Mix until you get a smooth dough.
Remove the saucepan from the stove while adding milk all at once. Stirring constantly, bring to a boil quickly. Add the nutmeg powder. Keep on stirring and cook over low heat for 10 minutes.
Put scallops and fish (without the juice) in a buttered dish. Put the mushrooms on top then pour the béchamel sauce.
Place the dish in an oven for 10 minutes for a quick broil.
Can be served with rice.
Bon Appétit!
