Cheddar Topped Scallops with an Herb Salad Recipe

Name: Cheddar Topped Scallops with an Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sticks butter, softened; 3/4 cup baby leeks, chopped; 2 to 3 sprigs thyme leaves, chopped; 1/4 cup cheddar, grated; 1/4 cup pine nuts; 2 tablespoons sour dough bread crumbs; 4 scallops; 2 tablespoons chopped fresh mint leaves; 1 tablespoon chopped fresh chervil; 1 tablespoon baby coriander leaves; 1 tablespoon alfalfa sprouts; 1 tablespoon roasted shallots; 2 tablespoons Coriander Sauce, recipe follows; 1 large leaf mustard lettuce, chopped

Servings: persons

3 sticks butter, softened
3/4 cup baby leeks, chopped
2 to 3 sprigs thyme leaves, chopped
1/4 cup cheddar, grated
1/4 cup pine nuts
2 tablespoons sour dough bread crumbs
4 scallops
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh chervil
1 tablespoon baby coriander leaves
1 tablespoon alfalfa sprouts
1 tablespoon roasted shallots
2 tablespoons Coriander Sauce, recipe follows
1 large leaf mustard lettuce, chopped

1
Preheat the oven to 425 degrees F.
2
Begin by whipping the butter in a mixer.
3
Add baby leeks, thyme, and cheddar, and then continue mixing for another 30 seconds.
4
Chop the pine nuts and bread crumbs together.
5
Place the scallops on a small baking sheet.
6
Add a tablespoon of the cheddar butter on each scallop, then lightly top with bread crumbs.
7
Bake in the oven for about 6 minutes until golden brown.
8
To make the salad, combine the mint, chervil, baby coriander, alfalfa sprouts, and roasted shallots.
9
Top with coriander sauce and mix.
10
To plate, place the lettuce in the center of the plate, while arranging the cheddar topped scallops around the plate.
11
Top with the herb salad in the center.
12
1 teaspoon coriander seeds
13
1 teaspoon paprika
14
2 tablespoons lemon juice
15
Combine all ingredients.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 sticks butter, softened, 3/4 cup baby leeks, chopped, 2 to 3 sprigs thyme leaves, chopped, 1/4 cup cheddar, grated, and more.

Yes, Cheddar Topped Scallops with an Herb Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cheddar Topped Scallops with an Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions