shrimps and scallops with salt and pepper, drizzle with
pan; pour in about 1 tablespoon of olive oil. Sauté shrimps
and garlic until shrimp is no longer transparent, about 2 to
4 minutes per side. Remove shrimp from heat. Set aside.
in the pan about 1/2 tablespoon of olive oil. Sauté
scallops about 4 to 6 minutes per side
until starting to brown.. Mix with shrimps, add
parsley and pour in white sauce.
note that it's much easier to prepare Béchamel Sauce in
butter and flour in microwave until butter is melted. Add
milk and heat some more until milk is worm. Add salt and
peppers and mix it. Pour into pan with shrimp and scallops,
mix and serve room temperature.