Bower Hill Recipes - Fish & Seafood

Sea Scallops with Jarlsberg Swiss Sauce 1 pound sea scallops 2 tablespoons butter 1/3 cup Jarlsberg Swiss cheese, grated 2/3 cup half & half cream 2 cups fresh spinach 1 6 oz. box Uncle Ben’s Long grain & Wild rice Prepare rice according to product directions. While rice is cooking, sauté scallops in butter for 5 – 6 minutes until done, turning once. Remove scallops to a warm dish. Melt the cheese in the same sauté pan with the half & half until melted. Return the scallops to the pan & spoon the sauce over the scallops. Remove from heat & cover. In another pan, sweat the spinach until wilted. When rice is done, serve on individual plate, add ¼ of the scallops, garnish with spinach between the scallops, then add any additional remaining sauce. Serves 4

Previous Page

Return Home