Scallops Bechamel on Toast

Since I'm in Maine visiting relatives, I figured it would be an act of sacrilege to leave the state without whipping up a little fresh seafood something-something.  Fortunately I have a generous family who stepped up to be my taste testers.  :)

I was going to call this "Chipped Scallops on Toast" a la "Chipped Beef on Toast" but my retired military uncle reminded me of the no-so-flattering nickname given to that taste treat, so I went with something a little more appealing.  No matter what you call it though, it is D-lish!

Scallops Bechamel on Toast

bechamel sauce
2 cups milk
4 tbsp (1/2 stick) butter
1/2 cup flour
1/4 tsp white pepper
1/4 tsp salt
1/8 tsp nutmeg

scallops mix
1 lb. fresh sea scallops, cut in half (or quarters depending on their size)
1 cup shitake mushrooms, chopped
1/2 cup ham steak, small diced
1 small onion, diced
1 tbsp minced garlic
1 tbsp olive oil

soft crusted French baguette, sliced
1-2 tsbp parmesan cheese

To make the sauce:

In a small saucepan, scald milk (aka heat to almost but not boiling).

In another heavy bottom saucepan, melt butter over low heat. Whisk in flour and blend until it forms a roux, cook for 1 minute then remove from heat.

Pour in half of the heated milk and mix until the roux is incorporated.

Return to low heat and stir until it thickens.  Add in rest of heated milk with white pepper, salt, and nutmeg.  You can adjust the seasoning to taste.

Remove from heat and set aside.

To prepare the scallop mix: 

Heat oil in a large skillet over medium heat.  Add in onions and garlic.  Cook 2-3 minutes or until the onions start to turn translucent.

Add in the scallops and cook for 3-4 minutes or until the scallops start turning opaque white (half cooked).

Add in the diced ham, and cook for 1-2 minutes.

Add in chopped shitake and cook for 1-2 minutes.

When the scallops are completely cooked, reduce the heat to low and pour in the prepared bechamel sauce.  Mix well, the sauce will thicken as it sits.

Remove from heat.

Slice the baguette into 1" thick slices (cut on a diagonal to make larger pieces).

Place the slices on a cookie sheet covered with foil.  Place the cookie sheet in an oven pre-heated to 350 degrees.  Toast until the top half starts to crisp up, then turn them all over and continue to toast until the second side is crispy as well.

Remove from oven.  Cover each slice with a generous spoonful of the scallop bechamel.  Sprinkle with parmesan cheese.

Set the oven to broil and place the cookie sheet under the broiler.  Cook for 1-2 minutes until tops are toasted.  Remove and serve.

NOTES

Want to send a special shout out to my favorite Maine-iacs for letting me commandeer the kitchen and use them as my guinea pigs.

From the oohs and aahs and happy grunting noises, I took that to mean the family thought it was pretty good.  It is fairly rich so be warned.

You want a soft bread to toast so that it will be crunchy (versus chewy). 

All of the chops and dices were small so that biting into the toast would be easy and not messy.

These can be made into appetizers or a meal, depending on how big you cut your bread.