CRUZ 20 years

GRAN CRUZ aged for 20 years is an aged Port with fruity notes that goes perfectly with fish, duck and cinnamon-flavoured desserts. It is also delicious as an after-dinner drink.


Recipe Scallop gratin

People : 4 Preparation :25 min Cooking time :20 min

Ingredients :

  • 16 scallops
  • 4 ceramic shell dishes
  • 20 cl white wine
  • 4 tbsp flour
  • 1 carrot
  • 4 tbsp thick "crème fraîche" (or whipping cream)
  • 100 g grated "gruyère" (or Swiss cheese)
  • 15 g butter
  • 1 lemon
  • 1 shallot
  • chives, salt, pepper

Preparation :

  • Heat the oven to 180°C.
  • Sprinkle the scallops with flour and then brown them in a frying pan with butter.
  • As soon as the scallops are golden brown, remove them from the heat and then prepare the sauce.
  • Finely slice the shallot and sweat the slices in the pan, then add the white wine, cream and chopped chives. Next add the lemon juice and leave the sauce to cool.
  • Slice the carrot into ribbons and cubes and boil them in a large amount of water.
  • Arrange the scallops: Place three to four scallops in each ceramic shell dish and add the carrots. Season with salt and pepper and add the sauce. Top with the grated gruyère.
  • Bake the shell dishes at 200°C for 8 minutes.

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