Cheesy Scallops Gratinée

Scallops gratinated under grill with Castello Extra Mature Cheddar, Aged Gouda or Castello Aged Havarti. Served with corn and parsley
35min 4 servings

Filling

  • 120 g corn, fresh or frozen (defrosted)
  • 15 g flat leaf parsley, chopped
  • 4 scallions, finely sliced
  • 10 mL Dijon mustard
  • 15 mL olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 small green chili, finely chopped (optional)

Topping

  • 100 g Castello® Aged Havarti, Extra Mature Cheddar or Aged Gouda cheese, shredded
  • 45 g dry bread crumbs
  • 15 mL           olive oil
  • 1 clove garlic, minced
  • Zest of 1/2 lemon
  • 15 g flat leaf parsley, finely chopped
  • Salt and freshly ground black pepper, to taste

 

  • 16 medium scallops, rinsed and patted dry
  • 4 scallop shells
Cheesy Scallops Gratinée

Preparation

In a medium bowl, combine filling ingredients. Set aside or cover and refrigerate until ready to use.

In a separate medium bowl, combine topping ingredients. Set aside until ready to use.

Preheat oven to 190ºC. Divide corn mixture filling equally between the scallop shells and place 4 scallops on each. Top with topping and bake for 15 to 18 minutes.

Recipe inspired by Burnt Movie

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