Castello Cheese: Chessy Scallops Gratinee
Why I Love This Recipe
Scallops gratinated under grill with Castello Extra Mature Cheddar, Aged Gouda or Castello Aged Havarti. Served with corn and parsley
Ingredients You'll Need
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
Directions
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
