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    You are in: Home / Recipes / Scallops in Swiss Cheese Sauce Recipe
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    Scallops in Swiss Cheese Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 09, 2007

      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.

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    • on June 16, 2007

      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 Gruyère, 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!!!

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    • on June 08, 2007

      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.

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    • on June 01, 2007

      This recipe is really flavorfull, even though I lightened it up a bit by using skim milk instead of cream. I did make a couple of minor changes, using a shallot since I was out of regular onions, and using a bag of mixed seafood (shrimp, scallops & calamari). I made a 1/2 recipe and served it over angel hair. Delicious!

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    Nutritional Facts for Scallops in Swiss Cheese Sauce

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 465.8
     
    Calories from Fat 227
    48%
    Total Fat 25.3 g
    38%
    Saturated Fat 14.2 g
    71%
    Cholesterol 142.2 mg
    47%
    Sodium 830.4 mg
    34%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.9 g
    3%
    Protein 47.3 g
    94%

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