Cheesy scallops au gratin

Name: Cheesy scallops au gratin
Total time: 35 min
Ingredients: 4⅕ ounces corn, fresh or frozen (defrosted); ½ ounce flat leaf fresh parsley, chopped; 4 spring onions, finely sliced; 1 tbsp dijon mustard; 1 tbsp olive oil; salt; freshly ground black pepper, to taste; half a small green chillies, finely chopped (optional); 3½ ounces Castello® Aged havarti; 1⅗ ounces dry breadcrumbs; 1 tbsp olive oil; 1 garlic clove, minced; zest of ½ lemon; ½ ounce flat leaf fresh parsley, finely chopped; salt; freshly ground black pepper, to taste; 16 medium scallops, rinsed and patted dry; 4 scallop shells

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 flavors of its surroundings. Smooth and oh-so good.

Where to buy Copy link

ingredients

Filling:

4⅕ ounces corn, fresh or frozen (defrosted)
½ ounce flat leaf fresh parsley, chopped
4 spring onions, finely sliced
1 tbsp dijon mustard
1 tbsp olive oil
salt
freshly ground black pepper, to taste
half a small green chillies, finely chopped (optional)

Topping

3½ ounces Castello® Aged havarti
1⅗ ounces dry breadcrumbs
1 tbsp olive oil
1 garlic clove, minced
zest of ½ lemon
½ ounce flat leaf fresh parsley, finely chopped
salt
freshly ground black pepper, to taste

16 medium scallops, rinsed and patted dry
4 scallop shells

preparation

Preparation

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

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

3. Preheat the oven to 375ºF. Divide the corn mixture equally between the scallop shells and place 4 scallops on each. Top with the topping and bake for 15 to 18 minutes.