Leek casserole with scallops
By Mimine
0 Picture
Ingredients
- small leeks
- scallops
- butter
- shallot
- saffron spices
- bechamel sauce
- grated cheese
- fine breadcrumbs
Details
Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
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.
You'll also love
-
Quiche with chicory, ham and cream...
3.8/5
(26 Votes)
-
Provencal Mackerel
4/5
(10 Votes)
-
Pasta With Bacon and Leeks
4/5
(10 Votes)
-
basic white sauce
4/5
(8 Votes)
-
FARFALLE WITH ROASTED RED PEPPER...
3.9/5
(32 Votes)
-
Seafood Casserole
3.7/5
(11 Votes)
-
Casserole of Scallops and Shrimp...
3.3/5
(171 Votes)
-
Recipewe ♡ Scallops in phyllo dough
2.9/5
(313 Votes)
Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
Review this recipe