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Leek casserole with scallops


Rate this recipe 4.3/5 (10 Votes)
Leek casserole with scallops 0 Picture


  • small leeks
  • scallops
  • butter
  • shallot
  • saffron spices
  • bechamel sauce
  • grated cheese
  • fine breadcrumbs


Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Average budget


Step 1

Cut the leeks into strips and blanch 10 minutes.

Step 2

- Cut scallops in half
- Fry in a little butter
- Add saffron salt and pepper.

Step 3

Make a bechamel and butter the casserole.

Step 4

Gently combine leeks, scallops and the béchamel with grated cheese that should melt slightly as the mixture should be lukewarm.

Step 5

Place this mixture into your casserole and bake 20 minutes, remembering to top with a thin layer of breadcrumbs 5 minutes before removing from the oven.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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