Best Sea Scallops In A Swiss Cheese Wine 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 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.

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
• Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
• Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
• Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
• Divide the pasta between 2 serving plates and top with reserved scallops.
• For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
• And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

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.

COQUILLES SAINT JACQUES

Steps:

• Lightly grease six 4-inch baking shells or ceramic ramekins** with butter. Place in 15x10x1-inch pan.
• In 3-quart saucepan, place scallops, wine, parsley and salt. Add just enough water to cover scallops. Heat to boiling; reduce heat to low. Simmer uncovered about 6 minutes or until scallops are white.
• Remove scallops with slotted spoon; reserve liquid. Heat reserved liquid to boiling. Boil until reduced to 1 cup. Strain and reserve.
• In same saucepan, melt 2 tablespoons butter over medium heat. Cook mushrooms and shallots in butter 5 to 6 minutes, stirring occasionally, until mushrooms are tender. Remove from saucepan.
• In same saucepan, melt 3 tablespoons butter over medium heat. Stir in flour. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in reserved liquid. Heat to boiling, stirring constantly; cook and stir 1 minute. Stir in half-and-half, scallops, mushroom mixture and 1/4 cup of the cheese; heat through.
• In small bowl, toss bread crumbs and 2 tablespoons melted butter. Divide scallop mixture among baking shells. Sprinkle with remaining 1/4 cup cheese and the bread crumbs.
• Set oven control to broil. Broil baking shells with tops 5 inches from heat 3 to 5 minutes or until crumbs are toasted.

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