Cheddar Topped Scallops with an Herb Salad

Total Time:
25 min
15 min
10 min

1 serving

  • Cheddar Topped Scallops:
  • 3 sticks butter, softened
  • 3/4 cup baby leeks, chopped
  • 2 to 3 sprigs thyme leaves, chopped
  • 1/4 cup cheddar, grated
  • 1/4 cup pine nuts
  • 2 tablespoons sour dough bread crumbs
  • 4 scallops
  • Herb Salad:
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon chopped fresh chervil
  • 1 tablespoon baby coriander leaves
  • 1 tablespoon alfalfa sprouts
  • 1 tablespoon roasted shallots
  • 2 tablespoons Coriander Sauce, recipe follows
  • 1 large leaf mustard lettuce, chopped
  • Preheat the oven to 425 degrees F.

  • 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:

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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