Scallops stuffed with spider crab

Make the béchamel sauce. Put a frying pan on the fire with butter. When it melts, add the flour and stir to form a roux. Once mixed, add the milk little by little while stirring (in a figure of eight). Let the time pass and add the salt and nutmeg. Reserve

Now it is time to clean the scallops. Insert the knife inside and move until you hear a "chac". Then you can open the scallop. Remove everything except the meat (white part located in the center). Reserve the meat and the shell

Boil the spider crabs in salted water for 20 minutes (½ kg piece).

With a little force separate the spider crab in two and reserve the meat and its juice in a container. In this recipe the legs are not needed, so you can eat them as an appetizer.

Add olive oil to a frying pan to cook the shelled scallops with salt and dill. In 2 minutes they are

Once ready, cut into small cubes

Prepare the bulging scallop shell. Add the scallop meat, juice and crab meat and the béchamel sauce.

Bake for 8 minutes at 180°. When the time is up, cover with the other shell to give a pleasant surprise to the consumer.