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100 Years

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Flamme Dorée Pumpkin Casserole

24 cm - 3.7L

AED 1.876,00

Cast Iron Round Casserole

AED 1.134,00 - AED 2.196,00

+12

+14

Stoneware Mug

0.35 L

AED 87,00

+23

+25

Toughened Non-Stick Deep Frying Pan with Helper Handle

AED 845,00 - AED 991,00

Salt Mill

21 cm

AED 217,00

+11

Stoneware Dinner Plate

27 cm

AED 126,00

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A Century of Le Creuset

Celebrating 100 years of expert craftsmanship rooted in French heritage.

Casserole Bread

RECIPE

Casserole Bread

Make your own bakery-style loaf at home with this easy recipe. Our Cast Iron Casserole ensures a crispy crust and even baking thanks to its excellent heat conductivity.

WE USED

Cast Iron Round Casserole

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Saffron and Honey Chicken Casserole with Orange & Ginger Sauce

RECIPE

Saffron and Honey Chicken Casserole with Orange & Ginger Sauce

A fragrant one-pot chicken recipe inspired by Moroccan flavours, this casserole is an easy and warming midweek meal.

WE USED

Cast Iron Shallow Casserole

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Classic Shakshuka

RECIPE

Classic Shakshuka

A crowd-pleasing dish and the easiest way to have brunch served up hot at the same time for everyone! The best tip for this dish is to make the sauce the day before and allow to sit overnight to really let the flavours develop. Simply reheat before breaking in eggs to poach the following day.

WE USED

Cast Iron Frying Pan with Wooden Handle

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Pizza dough for the pan

RECIPE

Pizza dough for the pan

Simple and easy to make, create your own dough from scratch and then top with your favourite flavours or try a couple of our tried and tested classic combinations.

WE USED

3-ply Stainless Steel Non-Stick Frying Pan with Helper Handle

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Crusted and Grilled Scallops in a Creamy Lemon, Parmesan and Herb Sauce

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

2-4 2-4

Crusted and Grilled Scallops in a Creamy Lemon, Parmesan and Herb Sauce

Main INGREDIENTS

Meat

FOR THIS RECIPE WE LOVE TO USE

Stoneware Stackable Ramekin

AED 83,00

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Ingredients

Method

Ingredients

Scallops:

8 Scallops
Olive oil
1 tablespoon butter

Panko Breadcrumbs:

50g butter, melted
2 lemons, zested
50g Parmesan cheese, grated
100g Panko breadcrumbs

Creamy Lemon, Parmesan and Herb Sauce:

600ml cream
100g Parmesan cheese
2 tablespoons Italian parsley, chopped
1 lemon, zested

To serve:

Asparagus
Pancetta
Salt & pepper

Method
1

Steam or blanch asparagus until tender and crisp. Season with a little salt and pepper. Set aside.
2

To make the sauce: In a saucepan over medium heat, add the cream and bring to a simmer, reduce by half or until thickened. Whisk in the Parmesan cheese, followed by the lemon zest, season to taste and set aside to cool.
3

To make the Panko crumbs, place the panko breadcrumbs along with the melted butter, lemon zest, and parmesan cheese into a bowl and mix to combine. Set aside.
4

To make the scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Melt the butter, along with a splash of olive oil, in a frying pan over medium-high heat. Sear the scallops for about 1-2 minutes per side until golden brown. Do not overcrowd the pan. Remove and set aside.
5

Preheat the oven to 200°C on the grill setting. Wrap the pancetta around 2 or 3 blanched asparagus, place in a Le Creuset Heritage Dish or baking tray, and bake in the hot oven for 7-8 minutes until crisp.
6

Add the parsley to the cooled reduced cream and mix. Divide the cream between the 4 Le Creuset Ramekins and place 2 seared scallops into each ramekin. Sprinkle with the breadcrumb mixture. Place onto a baking tray and under the grill for about 2-4 minutes, until golden. Keep an eye on them, as they will burn quickly.
7

Serve the asparagus alongside the scallops and enjoy it as a starter.