There may be a long-standing debate on whether cheese and seafood brie-long together, but we do find it a gouda combination with these scallop gratins. Bake the sizeable shells in the oven for 10 minutes to get a thick blanket of oozy, savoury cheese with a crusty browned finish. Fromage hearts to yours, we hope you are fondue them too.
P.S. Prefer to have it even cheesier? Nacho problem. Go ahead and add any cheese of your preference. It’s cheeky but we aren’t judging.
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