Scallops In Swiss Cheese Sauce Recipes

JULIA CHILD'S SCALLOPS GRATINEED

Steps:

• In a skillet, saute shallots in olive oil and 1 tablespoon butter until they begin to be translucent but not browned. Add garlic and cook for another minute. Set aside.
• Dry scallops with a paper towel and slice them in half,horizontally. Season scallops with salt and pepper and lightly dust in flour,removing any excess.
• In another skillet (or you can use the same one after removing sauteed shallots), drizzle a bit more oil and 1 tablespoon butter. Sear scallops for 1-2 minutes per side until golden brown.
• Pour wine into the same skillet with the scallops and add thyme, bay leaf and shallot mixture and continue cooking until wine is reduced,for another 2-3 minutes.
• Divide scallops into shallow ovenproof dishes and spoon sauce over. I like using a shallow ramekins that would normally be used for creme brulee, but work perfectly for this. Top with Gruyere cheese and doteach ramekin with butter.
• Right before serving, place ramekins under the broiler for about 2 minutes or until cheese is just melted and serve.

SCALLOPS COQUILLES ST. JACQUES

Steps:

• Blot scallops with paper towel. Season with salt and pepper.
• Heat a large skillet over medium-high heat with oil. Sear scallops on both sides (approximately 1-2 minutes each side). Transfer to a plate.
• Melt 2 tablespoons of butter in skillet. Add mushrooms and saute until they begin to brown and soften. Approximately 3 minutes.
• Reduce heat to medium, add shallots and garlic. Continue to cook until tender. Season with salt/pepper.
• Add remaining butter. Sprinkle flour over mushroom mixture. Cook, stirring constantly for 1 minute.
• De-glaze skillet with wine. Stirring to loosen fond from bottom of skillet.
• Stir in cream and thyme and bring to a simmer.
• Preheat broiler to high.
• Into 4 shallow stoneware dishes, equally divide half of mushroom mixture between dishes. Place 3 scallops into each dish. Equally divide remaining mushroom mixture between dishes. Sprinkle each dish with 1/4 of cheese each.
• Broil until the cheese is browned and bubbling. 2-3 minutes.

SEA SCALLOPS IN A SWISS CHEESE WINE SAUCE

Steps:

• 1. cut the scallops in to 1 1/2 inch pieces. Combine the wine and Parsley together in a medium size sauce,or fry pan. About 3-4 quart size.
• 2. Add the Scallops,salt and enough water to the pan to just cover the scallops. Heat and bring to a boil. Reduce to simmer about 7 minutes or until cooked through.Remove the scallops from wine mixture,and set aside in a bowl. Boil remaining liquid until it reduces to about a cup of liquid.
• 3. mean while: crumb your bread,and saute mushrooms in 2 tablespoons of butter with the green onion until lightly browned.Cook about 5-10 minutes.Remove mushrooms from pan and add to the Scallops.
• 4. In the pan melt 3 tablespoons of butter. Remove from heat. Add the flour,and mix well over low heat. Add the flour butter mixture to the reduced wine liquid. Stir in the half and half,and 1/4 cup of the cheese. Combine until smooth. Add the Scallops and mushrooms,and mix well. Pour in to a casserole dish,or individual Ramekins. Combine bread crumbs with 2 tablespoons of melted butter.
• 5. Top casserole,or Ramekins with bread crumbs,and remaining 1/4 cup of Swiss cheese.Place under the broiler in oven until cheese is melted and crumbs are golden brown. Serve and enjoy

CHEESY BAKED SCALLOPS

Steps:

• Preheat oven to 350 degrees.
• For topping:.
• In small saucepan melt butter.
• Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
• In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes.
• Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
• Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.

SCALLOP MAC & CHEESE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted., In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended., Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce., Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Spoon onto plates if desired.

SCALLOPS IN SWISS CHEESE SAUCE

Steps:

• 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.

SCALLOP RECIPE WITH CREAM SAUCE

Steps:

• Start cooking pasta according to the package instructions, if you're serving these scallops with pasta. Cook it at the same time as scallops and sauce, strain, and set aside.

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)

Steps:

• Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SCALLOPS WITH A CREAMY SAUCE.

Steps:

• heat a little amount of oil in a pan
• add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
• next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
• Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
• serve the scallops with the sauce and season again, serve with a warm bread baton