Assemble raclette, either grill or griddle side up. Tu rn to medium-high
and preheat for 10 minutes.
Toss sliced leeks, mushrooms, and thyme with the tablespoon (15 ml)
of olive oil and
1
⁄
4
teaspoon (1 ml) of salt. Place on grill and cook for
about 10–12 minutes until the vegetables are tender and browned.
Remove and re s e rv e .
While the vegetables are cooking prepare the Mornay sauce:
In a 2-quart (1.9 L) saucepan, melt the butter over medium low heat.
Add flour and stir into butter with a wooden spoon. Allow to cook for
2 minutes to eliminate any starchy taste from the flour. Slowly add the
milk, whisking the mixture as you pour. Whisk until the mixture becomes
smooth. Allow to simmer for about 5 minutes, whisking every so often,
until the mixture thickens. Stir in the Gru y è re and whisk so that the
cheese is entirely melted. Stir in
1
⁄
8
teaspoon (0.5 ml) salt,
1
⁄
8
teaspoon
(0.5 ml) pepper, and nutmeg. Leave on the lowest setting until used.
Blot the scallops with a paper towel to dry, sprinkle both sides with the
remaining salt and freshly ground pepper. Place the scallops on the
grill and cook for about 3–4 minutes on the first side and then flip.
For small scallops the total cooking time is 5–6 minutes, 7–8 minutes
for large scallops.
In a raclette dish, place 1 tablespoon (15 ml) of the leek and mushro o m
m i x t u re. Add one to two scallops depending on their size. With a spoon,
coat the tops of the scallops and some of the vegetables with the sauce
(whisk the sauce again before using). Place dish under the grill and leave
for about 2–3 minutes until the sauce gets slightly brown and bubbly.
Tu rn the ingredients in the dish out onto plate with the spatula and
eat immediately.
Note:
The recipe for the Mornay sauce may be more than you need for this
dish. However, it is delicious served with grilled chicken, sausages,
b read, and vegetables, especially potatoes.
TAPAS PARTY
The following recipes are merely a sampling of ideas you can use as
a foundation for a tapas part y. Recommended side dishes to serve
with tapas are olives, roasted almonds, and plenty of crusty bread.
S e rve sangria, sherry, or lager as a beverage.
GRILLED A S PARAGUS
WITH FONTINA AND PROSCIUTTO
S e rves 4
1
tablespoon (15 ml) olive oil
1
⁄
2
teaspoon (2 ml) salt
12
ounces (375 g) asparagus, approximately one bunch, hard
end removed
12
slices of prosciutto
1
⁄
2
pound (250 g) fontina or raclette cheese, sliced
Assemble raclette, grill side up. Tu rn to medium-high and preheat for
10 minutes.
In a mixing bowl, toss the asparagus with the olive oil and salt.
S p read asparagus on grill and cook for about 9–10 minutes until the
asparagus is nicely browned and tender. Place prosciutto slices on the
grill and warm about 30 seconds per side.
Place a slice of prosciutto in a raclette dish, top with 2–3 asparagus pieces
and a slice of cheese. Fold the ends of the prosciutto in to cover the
asparagus and cheese and then top with an additional slice of cheese.
Place each dish under the grill for 3–4 minutes until the cheese is melted
and bubbly.
S e rve as is or on a slice of grilled bre a d .
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