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Castello Cheese: Chessy Scallops Gratinee


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Serves 4 | Prep Time 20 | Cook Time 15-18

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 and freshly ground black pepper, to taste
1/2 small green chili, finely chopped (optional)

Topping
100 g Castello® Aged Havarti, Extra Mature Cheddar or Aged Gouda cheese, shredded
45 g dry bread crumbs
15 mL olive oil
1 clove garlic, minced
Zest of 1/2 lemon
15 g flat leaf parsley, finely chopped
Salt and freshly ground black pepper, to taste


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


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


Preheat oven to 190ºC. Divide corn mixture filling equally between the scallop shells and place 4 scallops on each. Top with topping and bake for 15 to 18 minutes


Pairs Well With


Notes

Scallops gratinated under grill with Castello Extra Mature Cheddar, Aged Gouda or Castello Aged Havarti. Served with corn and parsley

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