Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Scallops in Swiss Cheese Sauce Recipe
    Lost? Site Map

    Scallops in Swiss Cheese Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    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
    Total Fat 25.3 g
    Saturated Fat 14.2 g
    Cholesterol 142.2 mg
    Sodium 830.4 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 0.0 g
    Sugars 0.9 g
    Protein 47.3 g

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes