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.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
See the product
