Scallops In Swiss Cheese Sauce Recipes

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.

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.

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

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.

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