About this recipe:An elegant and delicious dish, which is perfect for any dinner party. Scallops are heated in Gruyere cheese, then topped with breadcrumbs and grilled.
55g dry breadcrumbs
75g butter, melted
175g grated Gruyere cheese
4 tablespoons dry white wine
1 tablespoon chopped fresh parsley
450g sea scallops, quartered
225g button mushrooms, sliced
75g chopped onion
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Method Prep:30min › Cook:20min › Ready in:50min
In small mixing bowl, toss the breadcrumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
In a frying pan over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with kitchen towels. Preheat grill for medium/high heat.
Reheat the frying pan over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the frying pan. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 30x20cm baking dish. Sprinkle the top with breadcrumb mixture.
Grill 15cm from heat source for 2 to 4 minutes or until browned.