Live scallops and leeks au gratin

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 15
Portions 4
Freezing No


  • 12 live scallops
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of cooking cream
  • 300 gr (1 package) of Kingsey swiss cheese fondue preparation (Vacherin, Cogruet, strong Cheddar, Gruyère)
  • Salt and pepper up to taste
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  • Simmer at low heat leeks with cream for about 12 to 15 minutes. Steam slowly scallops for about 3 to 4 minutes. Open scallops, throw one out of the two shells, cover with leeks compote and cheese then gratin. Salt and pepper up to taste.

Chef's notes