Decadent Scallops in Creamy Swiss Cheese Sauce
Indulge in this luxurious dish featuring tender sea scallops enveloped in a creamy, rich Swiss cheese sauce that's as satisfying as it is delicious. With a hint of dill and onion, this sauce complements the natural sweetness of the scallops perfectly. While this recipe is decidedly not low-fat, its lusciousness is worth every bite. Serve it over delicate angel hair pasta, fluffy rice, or nutty soba noodles to soak up every bit of the sauce. This dish is perfect for date nights, special occasions, or when you simply want to treat yourself to something delightful.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Jarlesberg Swiss cheese
4 ounces (grated)
Mayonnaise
1 1/2 tablespoons (none)
Salt
1/2 teaspoon (none)
Dried dill
1/8 teaspoon (none)
Onion
1 tablespoon (grated)
Half-and-half cream
3/4 cup (none)
Sea scallops
2 lbs (none)
Butter
3 tablespoons (none)
Instructions
1
In a medium bowl, combine the grated Jarlesberg Swiss cheese, mayonnaise, salt, dried dill, and grated onion. Mix thoroughly until combined. Gradually stir in the half-and-half cream until the mixture is smooth. Set aside.
2
In a sauté pan over medium heat, melt the butter. Add the sea scallops in a single layer, ensuring they are not overcrowded. Sauté for 5-6 minutes, turning carefully halfway through, until they are cooked through and have a nice golden-brown color. Once cooked, transfer the scallops to a warm plate and cover with another dish to keep warm.
3
In the same sauté pan, add the reserved cheese mixture to the leftover butter. Over low heat, whisk the sauce continuously until it is smooth and heated through. If the sauce appears too thick, add more half-and-half a little at a time until desired consistency is reached.
4
Return the scallops to the sauté pan and gently spoon the warm cheese sauce over them. Allow them to warm through for an additional minute, being careful not to boil the sauce.
5
Serve the scallops immediately over your choice of angle hair pasta, rice, or soba noodles. Garnish with fresh dill or parsley leaves if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Scallops in Creamy Swiss Cheese Sauce?
This is a luxurious seafood dish featuring tender sea scallops served in a rich sauce made from Jarlsberg Swiss cheese, mayonnaise, and half-and-half.
What type of cheese is used in this recipe?
The recipe specifically calls for 4 ounces of grated Jarlsberg Swiss cheese for a mild, nutty flavor.
Can I substitute Jarlsberg for another Swiss cheese?
Yes, while Jarlsberg is recommended, you can use other high-quality Swiss cheese varieties, though the flavor profile may change slightly.
How many scallops do I need?
You will need 2 lbs of sea scallops for this recipe.
How should the scallops be cooked?
The scallops should be sautéed in melted butter in a single layer for 5-6 minutes, turning halfway through until golden-brown.
Why is mayonnaise used in the cheese sauce?
Mayonnaise adds a specific richness and helps emulsify the cheese and cream into a smooth, decadent texture.
Is this a low-fat recipe?
No, this recipe is described as decidedly not low-fat, focusing instead on a rich and indulgent flavor profile.
What side dishes pair well with these scallops?
It is best served over delicate angel hair pasta, fluffy rice, or nutty soba noodles to soak up the creamy sauce.
What herbs are used for seasoning?
The sauce is seasoned with dried dill and can be garnished with fresh dill or parsley.
How do I prepare the onion for the sauce?
The onion should be finely grated to ensure its flavor is distributed smoothly throughout the sauce without large chunks.
What is the base liquid for the sauce?
The base liquid is 3/4 cup of half-and-half cream, which is added gradually to the cheese mixture.
What should I do if the sauce is too thick?
If the sauce is too thick, you can add more half-and-half a little at a time until you reach your desired consistency.
Can I boil the sauce once the scallops are returned to the pan?
No, you should be careful not to boil the sauce once the scallops are added; simply allow them to warm through for one minute.
How much butter is used for sautéing?
The recipe calls for 3 tablespoons of butter.
What can I use for garnish?
Fresh dill or parsley leaves make an excellent garnish for this dish.
Is this recipe suitable for special occasions?
Yes, its luxurious nature makes it perfect for date nights, holidays, or special celebrations.
Should the scallops be cooked in batches?
Yes, if your pan is small, cook them in batches to ensure they are in a single layer and do not overcrowd the pan.
What is the total number of ingredients needed?
There are 8 main ingredients required for this recipe.
How long does it take to sauté the scallops?
It takes approximately 5 to 6 minutes to cook the sea scallops thoroughly.
Can I use frozen scallops?
Yes, but ensure they are completely thawed and patted dry before sautéing to achieve a good golden-brown sear.
Does the recipe include salt?
Yes, 1/2 teaspoon of salt is included in the cheese mixture.
How do I ensure the sauce is smooth?
Whisk the sauce continuously over low heat in the sauté pan until it is fully heated and smooth.
Can I use bay scallops instead of sea scallops?
You can, but bay scallops are much smaller and will require a much shorter cooking time than the 5-6 minutes suggested for sea scallops.
Is there a specific way to stir the half-and-half?
It should be stirred in gradually to the cheese and mayonnaise mixture to maintain a smooth consistency.
What should the internal color of the scallops be?
When cooked through, sea scallops should be opaque and firm rather than translucent.
Is this recipe gluten-free?
The scallops and sauce components are gluten-free, but you must serve them with gluten-free pasta or rice to keep the entire meal gluten-free.
Can I use heavy cream instead of half-and-half?
Yes, heavy cream can be used for an even richer sauce, though it will increase the fat content.
What temperature should the sauce be cooked at?
The sauce should be cooked over low heat to prevent the cheese from separating or the dairy from curdling.
How do I keep the scallops warm while making the sauce?
Transfer them to a warm plate and cover them with another dish to retain heat while you whisk the sauce.
Should the scallops be rinsed before cooking?
If you rinse them, be sure to pat them extremely dry with paper towels so they sear properly in the butter.