Sea Scallops with Jarlsberg Swiss Sauce Den & Donna

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 1/2 & 1/2 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

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