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Cast Iron Pumpkin Casserole

24 cm - 3.7L

339,00 €

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Cast Iron Round Casserole

175,00 € - 475,00 €

+22

+24

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Stoneware Coupe 16-piece Dinnerware Set

364,00 €

+10

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Stoneware Heritage Rectangular Dish

45,00 € - 73,00 €

+18

+20

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Cast Iron Shallow Casserole

165,00 € - 439,00 €

+17

+19

Build Your Own Set

Mini Salt and Pepper Mill Set

11 cm

64,00 €

+11

+13

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World’s Easiest Casserole Bread

The world's easiest casserole bread didn’t receive its name for nothing. It has a short ingredient list and requires no kneading, so you avoid sticky hands. The bread is baked at a high temperature, resulting in a crisp and chewy crust, while staying moist and airy on the inside.

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Cast Iron Round Casserole

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Stoneware Oval Serving Platter

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Sourdough Casserole Bread

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Cast Iron Round Casserole

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Zesty Lime Custard Tarts

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Stoneware Petite Casserole

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Crusted and Grilled Scallops in a Creamy Lemon, Parmesan and Herb Sauce

Name: Crusted and Grilled Scallops in a Creamy Lemon, Parmesan and Herb Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2-4
Ingredients: Scallops: ||8 Scallops ||Olive oil ||1 tablespoon butter; Panko Breadcrumbs: ||50g butter, melted ||2 lemons, zested ||50g Parmesan cheese, grated ||100g Panko breadcrumbs; Creamy Lemon, Parmesan and Herb Sauce: ||600ml cream ||100g Parmesan cheese ||2 tablespoons Italian parsley, chopped ||1 lemon, zested; To serve: ||Asparagus ||Pancetta ||Salt & pepper

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

2-4 2-4

Crusted and Grilled Scallops in a Creamy Lemon, Parmesan and Herb Sauce

Main INGREDIENTS

Meat

FOR THIS RECIPE WE LOVE TO USE

Stoneware Stackable Ramekin

18,00 €

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Ingredients

Method

Ingredients

Scallops:

8 Scallops
Olive oil
1 tablespoon butter

Panko Breadcrumbs:

50g butter, melted
2 lemons, zested
50g Parmesan cheese, grated
100g Panko breadcrumbs

Creamy Lemon, Parmesan and Herb Sauce:

600ml cream
100g Parmesan cheese
2 tablespoons Italian parsley, chopped
1 lemon, zested

To serve:

Asparagus
Pancetta
Salt & pepper

Method
1

Steam or blanch asparagus until tender and crisp. Season with a little salt and pepper. Set aside.
2

To make the sauce: In a saucepan over medium heat, add the cream and bring to a simmer, reduce by half or until thickened. Whisk in the Parmesan cheese, followed by the lemon zest, season to taste and set aside to cool.
3

To make the Panko crumbs, place the panko breadcrumbs along with the melted butter, lemon zest, and parmesan cheese into a bowl and mix to combine. Set aside.
4

To make the scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Melt the butter, along with a splash of olive oil, in a frying pan over medium-high heat. Sear the scallops for about 1-2 minutes per side until golden brown. Do not overcrowd the pan. Remove and set aside.
5

Preheat the oven to 200°C on the grill setting. Wrap the pancetta around 2 or 3 blanched asparagus, place in a Le Creuset Heritage Dish or baking tray, and bake in the hot oven for 7-8 minutes until crisp.
6

Add the parsley to the cooled reduced cream and mix. Divide the cream between the 4 Le Creuset Ramekins and place 2 seared scallops into each ramekin. Sprinkle with the breadcrumb mixture. Place onto a baking tray and under the grill for about 2-4 minutes, until golden. Keep an eye on them, as they will burn quickly.
7

Serve the asparagus alongside the scallops and enjoy it as a starter.