Gather all the ingredients.
In a small saucepan, bring water to a rapid boil. Add a big pinch of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1.5 minutes. Remove with a fine mesh and plunge immediately in the ice water to stop cooking. Drain and set aside.
In a large frying pan, heat 1 ½ Tbsp butter over medium heat. Add the onion and sauté until tender.
In a large frying pan, heat 2 Tbsp olive oil and cook sliced garlic on medium heat until fragrant. Then add all the seafood into the pan.
In a large frying, heat 4 Tbsp unsalted butter on medium-low heat. Once melted, add 4 Tbsp. all-purpose flour to the pan.
Gradually add warm milk, a tiny bit at a time. Combine the flour mixture and milk well, scraping the bottom of the pan, before adding more milk.
Once blended well, season with kosher salt. Add ¼ cup reserved seafood sauce and keep stirring to combine with the béchamel sauce.
Add 1 tsp soy sauce and mix well to combine. Keep stirring and cook on low heat until the desired consistency.
Pour the seafood mix and béchamel sauce on the butter rice in gratin dishes. Make sure each one gets all the different ingredients.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.