Emmental Grand Cru over melting leeks and scallops with curry au gratin
15
15
6
No
Ingredients
- 75 ml (1/3 cup) of Emmental Grand Cru cheese
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 375 ml (1 1/2 cups) of frozen scallops
- 30 ml (2 tablespoons) of butter
- 250 ml (1 cup) of liquid cream
- 15 ml (1 tablespoon) of madras curry
- 30 ml (2 tablespoons) of olive oil
- Salt and pepper
Preparation
Side-by-side mode
- In a casserole at medium heat, melt Les Cultures de chez nous sliced leeks for 10 minutes. Add cream and half the curry. Salt and pepper. Simmer for 5 minutes to lightly reduce the cream.
- In a pan, brown thawed scallops into olive oil for 2 minutes at high heat. Salt and pepper. Spray with curry left.
- Divide melted sliced leeks at the bottom of 4 individual gratin plates.
- Set scallops over it. Spread grated Emmental Grand Cru.
- Oven bake gratin plates for a few minutes under a preheated grill.
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