First melt the butter, then add the breadcrumbs and hazelnut meal along with two knife-tips of curry powder, and cook until the mixture has slightly dried. Following this, remove the mixture from the heat, add the Comté and allow it to cool.
Spread out the mixture between two sheets of greaseproof paper, place flat on a tray and refrigerate for 2 hours. Cut out circles using a scallop-sized cookie cutter. Place the scallops on a greased tray, season them and on top of each place a circle of the Comté crust. Cook them quickly in a very hot oven or under the grill.
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