Ingredients for 5 portions of 3 sea scallops each:
- 100 g of Grancrema ai formaggi Ginos (cheese cream)  (COD. 03201),
- 15 medium-sized sea scallops.

For béchamel:
− 500 ml of milk,
− 50 g of butter,
− 30 g of flour,
− Salt as required.

For aromatic bread:
− 250 g breadcrumbs,
− 2 spoonful of minced parsley,
− 1 garlic clove,
− 2 spoonful of extra virgin olive oil  (COD. 02201),
− Salt as required.

Directions for béchamel:
Bring the milk to a boil. Realize a roux melting the butter, mix the flour and pour the milk whipping it continuously until you obtain the thickening of the mixture, taking care not to create lumps. Add the cheese cream, blend it and keep it at bain-marie.

Directions for aromatic bread:
Insert all the ingredients in a cutter, beat them until the colour of the bread is green and the mixture is smooth and homogeneous.
Roll the sea scallops in breadcrumbs and lay them down on a baking tray covered with baking paper.
Complete your preparation, filling some horizontally positioned glasses with the cheese bechamel and insert a sea scallop pierced with a bamboo skewer in the glass.