Begin by whipping the butter in a mixer. Add baby leeks, thyme, and cheddar, and then continue mixing for another 30 seconds. Chop the pine nuts and bread crumbs together.
Place the scallops on a small baking sheet. Add a tablespoon of the cheddar butter on each scallop, then lightly top with bread crumbs.
Bake in the oven for about 6 minutes until golden brown.
To make the salad, combine the mint, chervil, baby coriander, alfalfa sprouts, and roasted shallots. Top with Coriander Sauce and mix.
To plate, place the lettuce in the center of the plate, while arranging the cheddar topped scallops around the plate. Top with the herb salad in the center.
Coriander Sauce:
Combine all ingredients.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Daniel Alps, Chef and Owner, Strathlynn Restaurant, Launcesto, Tasmania
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.