Scallopsinswisscheesesauce Recipes

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JULIA CHILD'S SCALLOPS GRATINEED



Julia Child's Scallops Gratineed image

Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.

Provided by Samantha Ferraro

Categories     Appetizer     Main Course

Time 25m

Number Of Ingredients 11

Olive oil for drizzling
1 large shallot (diced)
1 garlic clove (finely chopped)
6 large scallops
Salt and pepper (to taste)
1/4 cup flour
3 tablespoons unsalted butter (divided)
2/3 cup white wine (preferably dry, such as Pinot Gris)
1 bay leaf
2-3 sprigs of thyme (leaves removed and chopped)
1/4 cup shredded Gruyere cheese (or other Swiss cheese)

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.

Nutrition Facts : Calories 192 kcal, Carbohydrate 9 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 37 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

CHEESY BAKED SCALLOPS



Cheesy Baked Scallops image

This recipe serves 2 but can easily be doubled. The cheese gives this a nice richness. I have made this with both scallop and shrimp also.

Provided by MARIA MAC

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

12 ounces scallops
2 teaspoons chopped garlic
2 teaspoons chopped onions
1 -2 tablespoon olive oil
1 cup heavy cream
1/4 teaspoon chopped parsley
1/4 cup gruyere or 1/4 cup a mild cheese
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1 cup white wine
1/2 cup butter
season salt and pepper

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.

CREAMY CHEESY COQUILLES ST. JACQUES/ SCALLOPS



Creamy Cheesy Coquilles St. Jacques/ Scallops image

I don't recall where I got this excellent recipe, but have been making it for special occasions for 25 years! Easy to put together, and very elegant served with rice pilaf and a green salad for company. I like to serve this in prepared scallop shells.

Provided by davianng

Categories     Savory

Time 17m

Yield 8 serving(s)

Number Of Ingredients 17

1 teaspoon lemon juice
1 cup water
1/2 teaspoon salt
2 lbs scallops (sea or bay)
4 tablespoons butter
1/4 cup onion, chopped (or shallot)
1/4 lb mushroom, sliced
1/3 cup flour
1 dash pepper
1 cup light cream
1/2 cup milk
1 cup gruyere cheese, shredded
1/2 cup white wine
1 tablespoon lemon juice
1 tablespoon parsley, minced
1/2 cup seasoned dry bread crumb
2 tablespoons butter, melted

Steps:

  • Lightly grease or butter 8 large scallop shells or 8 small ramekins.
  • Combine 1 t. lemon juice, water and salt in a saucepan large enough to hold scallops. Bring to a boil.
  • Add scallops and simmer 6 minutes. Drain. Set aside.
  • Melt 4 T. butter in saute pan. Add onions and mushrooms. Saute until wilted and soft.
  • Whisk in flour and pepper. Cook 30 seconds.
  • Whisk in cream and milk. Bring to boil, whisking constantly, until thickened.
  • Add cheese, wine, 1 T. lemon juice and parsley. Whisk and cook until blended and cheese has melted. Add scallops.
  • Divide mixture into 8 shells or ramekins.
  • Combine bread crumbs and 2 T. melted butter. Sprinkle on scallop mixture.
  • Broil 4" from heat for 2-3 minutes, or until crumbs are brown and sizzling.

SEA SCALLOPS IN A SWISS CHEESE WINE SAUCE



Sea Scallops in a Swiss Cheese Wine Sauce image

This dish is absolutely delicious. Scallops,white wine,Swiss cheese,and Mushrooms make this a rich and savory dish. This is a dish you would find in a fancy restaurant. It is also fairly easy to make. I know if you like cream sauces. You will love this one. This would be a great dish for the holidays as well.

Provided by Nor Mac

Categories     Seafood

Time 30m

Number Of Ingredients 12

1 1/2 lb sea scallops
1/4 c fresh parsley
1 c dry white wine ( iused a mixed white wine)
2 c sliced mushrooms measured not weighed
7 Tbsp unsalted or salted butter divided 3 ways
2 - 3 Tbsp chopped green onion
1/2 c half and half cream
1/2 c shredded swiss cheese
1 c soft bread crumbs about 3-4 slices of bread crumbed in food processor
3 Tbsp flour
water
1/2 tsp salt

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

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