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Cheesy scallops au gratin

Cheesy scallops au gratin

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.

35 min 4 servings
Cheesy Garlic/Onionish

ingredients

Filling:

  • 4⅕ ounces corns, fresh or frozen (defrosted)
  • ½ ounce flat leaf parsley, chopped
  • 4 scallions, finely sliced
  • 1 tbsp dijon mustard
  • 1 tbsp olive oil
  • salt
  • freshly ground black pepper, to taste
  • half a small green chilli, 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 parsley, finely chopped
  • salt
  • freshly ground black pepper, to taste
  • 16 medium scallops, rinsed and patted dry
  • 4 scallop shells

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.