Receive a delicious new recipe each month

You have been registered and receive the latest recipes 1 time per month.

What maturation of Gruyère AOP for your recipe?

Classic, alpine, reserve, bio, 6 months, 12 months etc. ...

Discover the maturations of Gruyère AOP

The Gruyère AOP recipe book is now available!



Breaded scallops with a hazelnut and Gruyère AOP crust

Printable version PDF file

Serves 4

Main course

30 min

2 min


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





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