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David Byrd
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Scallops in Cheese Sauce

Ingredients
½ cup                    White wine, dry

2 teaspoons       Shallots; finely chopped

1                              Clove garlic; finely chopped

1½ cup                 Cream

¼ teaspoon        Mace

¼ teaspoon        Turmeric

¼ teaspoon        Nutmeg: freshly grated

1½ teaspoon      Kosher Salt

¼ teaspoon        White ground pepper

½ cup                    Gruyere cheese; grated

1 cup                     Parmesan cheese; grated

1 tablespoon      Olive oil

1 tablespoon      Butter

2 pounds             Jumbo Sea scallops

                                Kosher Salt and White ground pepper



In a large skillet, combine the wine, shallots and garlic, and bring to a boil over high heat. Then reduce the heat to low and simmer for 5 minutes. Add the cream, mace, turmeric, nutmeg, salt and pepper. Bring to a boil, reduce the heat to low and simmer an additional 5 minutes. Strain the sauce removing the shallots and garlic. Return to skillet and stir in the grated Gruyere and parmesan cheeses until melted. Cover and reduce heat to very low.

 

Heat a separate sauté pan; add the olive oil and butter. Season the scallops with salt and pepper on both sides. Add the scallops to the sauté pan and cook until brown on the first side. Do not stir or toss. When the first side is brown, turn scallops over and sauté on the second side for only a minute or two more, do not brown.

 

Traditionally the dish is served in a scallop shell. However, on either a shell or plate, place 2-3 scallops and cover with each with a tablespoon of the sauce. Rice is the usual accompaniment.

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