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Breaded scallops with a hazelnut and Gruyère AOP crust


Printable version PDF file

Serves 4

Main course

30 min

2 min

Ingredients

Gruyère AOP and hazelnut breadcrumb crust

  • 100g Gruyère AOP, grated by hand
  • 50g powdered hazelnuts
  • 50g Japanese panko breadcrumbs
  • 1 egg white, beaten
  • 8 scallops
  • olive oil
  • 50g butter
  • fleur de sel
  • freshly ground pepper

 

 

 

Preparation

Working quickly, rinse the scallops under cold running water and blot them dry on kitchen paper
Combine the Gruyère AOP, hazelnuts and breadcrumbs in a bowl
Dip the scallops in the beaten egg before rolling them in the breadcrumb mixture
Heat a tablespoon of olive oil and the butter in a frying pan and fry the scallops for between 30 seconds and a minute on each side
Serve hot

 

Tip and Tricks :
Serve the breaded scallops with a simple purslane salad drizzled with lemon or lime juice, olive oil, fleur de sel and pepper