Cheddar Topped Scallops With An Herb Salad
Serves 1
Recipe By: Chef and Owner Daniel Alps
Published in: Strathlynn Restaurant- Launcesto, Tasmania
Cheddar Topped Scallops:
3 stick 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 tablespoons chopped fresh chervil
1 tablespoons baby coriander leaves
1 tablespoons alfalfa sprouts
1 tablespoons 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:
1 teaspoon coriander seeds
1 teaspoon paprika
2 tablespoons lemon juice
Combine all ingredients.
Exported from A Cook's Books -- Recipe management for Macintosh
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