Raclette with scallops and vegetables

Raclette with scallops and vegetables
(adapted from a recipe found in The Definitive Canadian Wine & Cheese Cookbook)


For your cheese the rule of thumb is 200 grams per person as the main dish


Ingredients:


Enough veggies to feed all participants
New (baby) potatoes
Cauliflower, cut into florets
Broccoli, cut into florets
Raclette cheese or substitute (I will give you some direction here when asked). See above guideline for determining quantity.
Fresh scallops, I love Digby scallops but use what is available or in season.
Sliced baguette


Preparation and Cooking:


Potatoes, cauliflower and broccoli can be blanched and refrigerated up to 1 day in advance


Use one pot and fill with cold water.


Add potatoes and bring to a boil and cook for 5-7 minutes until tender but not breaking apart. They should slide of a fork when poked.


Remove potatoes with slotted spoon and place in their own pot


Repeat process one at a time for both cauliflower and broccoli using the same water.


Cut cheese into small individual size pieces place on one or more serving platters dependent on the number of guests and size of your table.


Each guest should have their own plate and help themselves to their own personal selection of vegetables and scallops.


Guests should cook the scallops on the grill top 2-3 minutes each side.


They can then either, melt their cheese alone in one of the small raclette pans, known as coupelles and pour it over their selections or alternatively, they can place their selections directly into the coupelle with the cheese on top and heat their serving under the grill until the cheese has melted. Either way it will taste great!!


Let it cool slightly and enjoy!