Sea Scallops with Jarlsberg Swiss Sauce
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 |
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