Emmental Grand Cru over melting leeks and scallops with curry au gratin

Name: Emmental Grand Cru over melting leeks and scallops with curry au gratin
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Brunch & breakfast
Ingredients: 80 ml (5 tablespoons) of Emmental Grand Cru cheese; 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks; 400 ml (1 1/2 cup) of frozen scallops; 30 ml (2 tablespoons) of butter; 200 ml (1 cup) of liquid cream; 15 ml (1 tablespoon) of madras curry; 30 ml (2 tablespoons) of olive oil; Salt and pepper

Author: Les Cultures de chez nous

Preparation	15
Baking	15
Portions	6
Freezing	No

Ingredients

Preparation

Ingredients

80 ml (5 tablespoons) of Emmental Grand Cru cheese
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
400 ml (1 1/2 cup) of frozen scallops
30 ml (2 tablespoons) of butter
200 ml (1 cup) of liquid cream
15 ml (1 tablespoon) of madras curry
30 ml (2 tablespoons) of olive oil
Salt and pepper

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Preparation

In a casserole at medium heat, melt Les Cultures de chez nous sliced leeks for 10 minutes. Add cream and half the curry. Salt and pepper. Simmer for 5 minutes to lightly reduce the cream.
In a pan, brown thawed scallops into olive oil for 2 minutes at high heat. Salt and pepper. Spray with curry left.
Divide melted sliced leeks at the bottom of 4 individual gratin plates.
Set scallops over it. Spread grated Emmental Grand Cru.
Oven bake gratin plates few minutes under preheated grill.