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Cheesy scallops gratinee

Cheesy scallops gratinee

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 mins 4 servings
Garlic/Onionish Cheesy

ingredients

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
  • freshly ground black pepper, to taste
  • ½ small green chili, finely chopped (optional)

Topping

  • 100 g Castello® Aged Havarti, Extra Mature Cheddar or Aged Gouda cheese, shredded
  • 45 g dry breadcrumbs
  • 15 ml olive oil
  • 1 garlic clove, minced
  • zest of ½ lemon
  • 15 g 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 filling ingredients. Set aside or cover and refrigerate until ready to use.

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

3. Preheat oven to 190ºC. Divide corn mixture filling equally between the scallop shells and place 4 scallops on each.

4. Top with topping and bake for 15 to 18 minutes.