• 12 live scallops
  • One 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) cooking 15 % cream
  • 300 gr (1 package) of Kingsey fondue cheese mix (vacherin, cogruet, cheddar fort, gruyere)
  • Salt and pepper to taste
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  • Cook leeks 12 to 15 minutes and compote (simmer over low heat) with cream. Gently steam scallops 3 to 4 minutes. Open scallops, throw 1 of both shells, cover the other one with leek compote and cheese and grill. Salt and pepper to taste

Chef's notes