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

    Scallops in Swiss Cheese Sauce. Photo by Kathy228

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    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    10 mins

    13 mins

    Kathy228's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl combine cheese, mayo, salt, dill, and grated onion. Add milk and stir well. Set aside.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Return scallops to the saute pan and spoon sauce over them; continue warming to your liking. Do not boil at any time.
    5. 5
      Serve with anglehair pasta or rice. I like soba noodles.
    6. 6
      Garnish with dill or parsley leaf if desired.

    Ratings & Reviews:

    • on July 09, 2007

      55

      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

      55

      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

      55

      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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    Read All Reviews (4)

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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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