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Crème Fraiche Caramelized Leek Tartlet with Smoked Gouda and Topped with Seared Bay Scallops
of 15 mini frozen phyllo cups
Smoked Gouda cheese
white part only, finely diced
Preheat oven to 350°.
Saute leek in olive oil. Drain oil and set leek aside. In a bowl combine Gouda, creme fraiche, egg, leek, salt and pepper. Fill phyllo cups with mixture and set aside.
In olive oil, sear both sides of scallops for 2 minutes. Top each filled phyllo cup with a scallop. Bake in oven for 10 minutes.
This recipe is from Eat Your Heart Out Catering at 79R Davis Straits in Falmouth and also appeared in the 2011 Summer issue of Cape Cod HOME.
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