Scallops in Swiss Cheese Sauce
Indulge in the luxurious flavors of "Scallops in Swiss Cheese Sauce," a decadent seafood dish that combines perfectly seared sea scallops with a velvety cheese sauce laced with notes of garlic, white wine, and freshly grated nutmeg. This recipe is a show-stopper, highlighting the sweetness of the scallops enhanced by the creamy richness of melted Swiss cheese. A quick garlic-wine reduction infuses the sauce with depth, while fresh parsley adds a burst of color and freshness. Serve this elegant dish as an appetizer or elevate it into a main course by pairing it with pasta, rice, or sautéed vegetables. Ready in just 30 minutes, this recipe is the perfect choice for dinner parties or a special night in. Keywords: scallops recipe, Swiss cheese sauce, seafood dishes, quick gourmet meal, easy seafood dinner.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1.5 cups Swiss cheese, shredded
- 0.25 teaspoons freshly grated nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.25 cups dry white wine
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the scallops dry with paper towels to ensure proper searing.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the scallops with a pinch of salt and black pepper. Sear them in the skillet for 2-3 minutes on each side, until they develop a golden crust. Remove the scallops from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Deglaze the pan by adding the white wine, scraping up any browned bits. Cook for 1-2 minutes until the liquid reduces slightly, then set the mixture aside.
In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly to prevent browning.
Slowly whisk in the milk, continuing to stir to avoid lumps. Cook for 3-4 minutes until the sauce thickens slightly.
Reduce the heat to low and stir in the shredded Swiss cheese, a handful at a time, until it is fully melted and smooth. Add the nutmeg, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper to the sauce. Stir well to combine.
Pour the reserved garlic and wine mixture into the cheese sauce and stir until incorporated.
Return the scallops to the skillet and spoon the Swiss cheese sauce over them. Cook on low heat for 2-3 minutes to warm the scallops through.
Sprinkle the dish with freshly chopped parsley before serving.
Serve immediately, either as an appetizer or over a bed of rice, pasta, or sautéed vegetables for a main course.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 4095 mg | 178% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.4 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 2018 mg | 155% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
