This is NOT low fat. I'm sure you can use low fat ingredients, but I've never tried it. The sauce is so satisfying and rich. I use Jarlesberg Swiss, but you can use any type. Recipe from the fish market.
- In a medium bowl combine cheese, mayo, salt, dill, and grated onion. Add milk and stir well. Set aside.
- In a saute pan, gently saute scallops in butter for 5-6 minutes depending on size of scallops. Remove scallops to a dish and cover with another dish to keep warm.
- Add the cheese mixture to the remaining butter in the saute pan, and over low heat, whisk until smooth and very warm. If too dry, add more milk a little at a time.
- Return scallops to the saute pan and spoon sauce over them; continue warming to your liking. Do not boil at any time.
- Serve with anglehair pasta or rice. I like soba noodles.
- Garnish with dill or parsley leaf if desired.
Excellent recipe! I loved the subtle flavors and the ease of preparation. My only problem was locating the sea scallops. I followed the recipe exactly and we all enjoyed the meal. When I make it next time, I may substitute regular milk for the half-and-half. Definitely a keeper and highly recommend.
I am a scallop virgin. This delicate seafood is only rarily available, frozen, in the sticks where I live (fresh only in city deli's, as it's imported). I bought a kilo frozen (2 lbs) and took out more than 1/2 kg or more than 1 lb to defrost. Kathy's recipe is extremely well-balanced, and would be hard to mess up, even for a novice like me! If these details sound like too many substitutions, just read it: it is really not. I had no Jarlsberg, but I did have a mature, nutty GruyÃ¨re, which was perfect. Didn't have dill of any description (I'm writing this in deep midwinter!!) and added 1/2 teaspoon fennel seeds -- same family. In retrospect I should have used at least 1 teaspoon. We do not have half-and-half in South Africa, so I mixed cream with 2% milk. I only had the sharp, eye-burning onions, so for flavour (and colour) I chopped up quite a lot of green spring onions. I hope those subs are not seen as "messing up" the recipe, because it really did not. I stayed true to the character of the recipe. Also, I had some shop-bought vacuum-sealed gnocchi I had to use, so I cooked that for a carb. I took into account that my scallops were probably smaller that Kathy's sea scallops, and did them quickly, in olive oil. I tasted the sauce when it was ready, and it was great. Oh yes: I added some lemon juice from 1/2 lemon to the sauce -- a small point which future users might find adds something to the sauce. This is a great recipe, and the full 5 stars (which I really don't hand out like candy) are because I think with fresh sea scallops this will be a dish to drool over!!! By the way, I did also make a large salad with varied lettuces, avo, tomato, onion and cold, par-boiled zucchini chunks. A delicious meal -- thanks, Kathy228!!!
I was bad and did use half-and-half, but reduced the butter. This is just wonderful. The 1/8 tsp measure for the dill is just right-for seafood-you get the dill flavor without being overpowered by it. Highly recommended.