Cheesy scallops gratinee

Name: Cheesy scallops gratinee
Total time: 35 min
Yield: 4 servings
Ingredients: 120 g corn, fresh or frozen (defrosted); 15 g flat leaf fresh parsley, chopped; 4 spring onions, finely sliced; 10 ml dijon mustard; 15 ml olive oil; salt; freshly ground black pepper, to taste; ½ small green chillies, finely chopped (optional); 100 g Castello® Tickler extra mature cheddar, grated; 45 g dry breadcrumbs; 15 ml olive oil; 1 garlic clove, minced; zest of ½ lemons; 15 g flat leaf fresh parsley, finely chopped; salt; freshly ground black pepper, to taste; 16 medium scallops, rinsed and patted dry; 4 scallops shell

Cook 35 min 4 servings

Our Cheesy scallops gratinée recipe offers seafood from its best angle. Topped with garlic, leaf parsley, aged cheese and a drizzle of lemon zest, rich scallops deliver a melt-in-your-mouth experience that perfectly imbues the flavours of its surroundings. Smooth and oh-so good.

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Ingredients

Filling

120 g corn, fresh or frozen (defrosted)
15 g flat leaf fresh parsley, chopped
4 spring onions, finely sliced
10 ml dijon mustard
15 ml olive oil
salt
freshly ground black pepper, to taste
½ small green chillies, finely chopped (optional)

Topping

100 g Castello® Tickler extra mature cheddar, grated
45 g dry breadcrumbs
15 ml olive oil
1 garlic clove, minced
zest of ½ lemons
15 g flat leaf fresh parsley, finely chopped
salt
freshly ground black pepper, to taste

16 medium scallops, rinsed and patted dry
4 scallops shell

Preparation

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.