Carefully, open the scallops with a knife and scraped the shell to remove the meat without breaking it. Wash well the medallions and the coral (the orange part) and reserve in the fridge covered with a damp cloth. Wash and reserve the shells.
Heat the oil in a frying pan and sauté the finely chopped onion until golden. Then, add the shredded prawns along with the clean spinach leaves and sautée these ingredientes.
Lower the heat to simmer, add the flour and stir well to be diluted. We add the milk little by little, without stopping to stir until a béchamel is formed.
Take the scallops from the fridge, put them on the shells and place them on a baking sheet. We put the béchamel over each shell and sprinkle with the breadcrumbs. Grill in the oven for 10-15 minutes and serve.
