Scallop, leek and chorizo gratin
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Ingredients
- 1 large or 2 small leeks, halved and finely sliced
- 1 teaspoon sea salt flakes
- Freshly ground black pepper
- 300g scallops, sliced in half if very large
- 75g chorizo, finely chopped
- 250ml double cream
- a big handful (about 10g) of fresh flat leaf parsley leaves, finely chopped
- 50g panko breadcrumbs
- 30g grated parmesan
- 1/2 a lemon, zest only
- 1 tablespoon olive oil
- Really good bread and butter, to serve (fresh baguette or sourdough)
Instructions
- 1
Preheat the oven to 180°C fan/200°C/gas 6.
- 2
Pop the sliced leeks into a bowl and pour over a kettleful of boiling water.
- 3
Leave them to sit for 2 minutes, then drain well and tip into a medium-sized roasting tin or ceramic lasagne dish.
- 4
Season with the sea salt and a good grind of black pepper.
- 5
Arrange the scallops over the leeks, then scatter over the chorizo and pour the double cream evenly over everything.
- 6
Mix the finely chopped parsley with the panko breadcrumbs, parmesan and lemon zest, then scatter this over the dish.
- 7
Drizzle over the olive oil, then transfer to the oven to bake for 20-25 minutes, until the topping is golden brown and crunchy and the scallops cooked through.
- 8
Leave it to cool down for 5 minutes, before serving hot with the bread and butter.