Recipe courtesy of Daniel Alps
Cheddar Topped Scallops with an Herb Salad
- Level: Easy
- Yield: 1 serving
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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 sourdough 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
Coriander Sauce:
1 teaspoon coriander seeds
1 teaspoon paprika
2 tablespoons lemon juice
Directions
- 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:
- Combine all ingredients.