Step: 1
Fry the scallops, half a packet of peeled shrimp and the drained mushrooms in a pan with a little olive oil.
Step: 2
When the whole has released its water, add a dose of saffron, a teaspoon of dill or parsley
Step: 3
Let cook over low heat for about 15 to 20 minutes (the scallops should be white).
Step: 4
Prepare a very thick béchamel (butter, flour, milk, salt, pepper) (the size of a large breakfast bowl).
