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

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 15
Portions 6
Freezing No


  • 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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  • 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.

Chef's notes