Get a Taste
cream cheese souffle with scalopps 4

Garlic and chive cream cheese soufflé with seared scallops and smoked pork belly


For the soufflés

Use kilner jars as they can go in a hot oven in a bain marie.

  • Melt the cream cheese in a bowl over a pan filled with boiling water.
  • Once melted, chop finely the garlic and chive and add to the cream cheese with the seasonning. Leave aside a few minutes.
  • Meanwhile, separate the eggs. Keep the whites in a large bowl and place the yolks at the bottom of each jar.
  • Whisk the eggs whites into soft peaks and fold them gently into the cream cheese mix.
  • Using a spoon or a pipping bag, fill each jar to ¾ on top of the egg yolk.
  • Place the jars in a roasting tray and pour some boiling water in the tray.
  • Cook ina hot oven at 220C for approximmately 20 minutes.

For the seared scallops

  • Dry the fresh scallops on tissue paper and season to taste.
  • Pour the oil and butter into a non stick pan on a medium to hot heat.
  • Wait until the butter is melted and sear the scallops 3 to 4 minutes on each side depending of the thickness.
  • Place the cooked scallops on the hot soufflés and garnish with fried lardons, chive and a wedge of lime.


Serving Suggestion

Crispy Melba toasts make perfect soldiers to dip in the soufflés or spread on.

Contact Franck

Talk to Franck

Call on 07960 700538 or Email

Franck's Tweets