Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Cheese Scallop
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the filling
Soak the bread crumbs in fresh milk.
Beat in the eggs and add the butter.
Stir in the grated cheese.
Top and bake
Top with sifted bread crumbs.
Bake at 350°F (175°C) until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Bread + cheesetop 7% of all pairsSmell alikemoderateCooked together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Butter + cheesetop 8% of all pairsSmell alikemoderateCooked together7,962 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + cheesetop 10% of all pairsSmell alikemoderateCooked together4,426 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard into a sliceable structure as they cook.
- Bread crumbs
- Soak up milk and give the scallop a soft, body-filled texture.
- Milk
- Provides the moisture that the crumbs absorb and the eggs set within.
- Grated cheese
- Adds savory flavor and richness, and browns on the surface.
- Butter
- Adds fat for richness and a tender, smooth crumb.
The step that matters
Bake until golden brown. Eggs set as they heat, so underbaking leaves the centre runny while overbaking dries and toughens the custard. Watch for golden color rather than relying only on time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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