Scampi Vol-au-vent

Preparation:

Preparation: Wash the scampi tails, dry them delicately and season them with a pinch of salt and pepper. Brown the finely chopped onion with a knob of butter, add the scampi and cook for at least 5 minutes, stirring. Sprinkle with chopped parsley and remove from heat. Cut the prawns into small pieces and leave some whole, then keep them warm. With the flour, butter and milk prepare a béchamel that is not too solid and season it with salt and pepper. Incorporate the pieces of scampi, mix and fill the vol-au-vents, then decorate each one with a whole scampi. Arrange them on the plate and pass them in the hot oven for 6-7 minutes.