1/2 lb Fresh Scallops, thawed completely (use Large or Bay Scallops)
2 Tbsp Butter
2/3 Cup White Wine
3 Tbsp Water
1 Bay Leaf
1 Tbsp Fresh Thyme
1 Cup Swiss Cheese, shredded
Olive Oil
Directions:
In a large skillet heat olive oil and 1 Tbsp butter over medium heat. Add the red onion and cook until translucent. Add the shallot and garlic and cook until fragrant. Remove to a bowl and set aside.
Dry the scallops with a paper towel and slice in half.
If using Large Scallops: In the same skillet heat olive oil and 1 Tbsp butter over medium heat. Add the scallops and sear on each side, about 2 minutes per side.
If using Bay Scallops: In the same skillet heat olive oil and 1 Tbsp butter over medium heat. Add the scallops and sear about one minute and turn and sear for another minute or until done.
Pour the wine and water into the skillet. Add the thyme, bay leaves, and onion mixture. Cover and cook for 5 minutes. Remove the cover, turn the heat to high, and cook for another minute.
Pour the scallops and sauce into a small oven safe dish. Sprinkle with shredded swiss cheese and place under the broiled for 2-3 minutes to melt the cheese.
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1/2 lb Fresh Scallops, thawed completely (use Large or Bay Scallops)
2 Tbsp Butter
2/3 Cup White Wine
3 Tbsp Water
1 Bay Leaf
1 Tbsp Fresh Thyme
1 Cup Swiss Cheese, shredded
Olive Oil
Directions:
In a large skillet heat olive oil and 1 Tbsp butter over medium heat. Add the red onion and cook until translucent. Add the shallot and garlic and cook until fragrant. Remove to a bowl and set aside.
Dry the scallops with a paper towel and slice in half.
If using Large Scallops: In the same skillet heat olive oil and 1 Tbsp butter over medium heat. Add the scallops and sear on each side, about 2 minutes per side.
If using Bay Scallops: In the same skillet heat olive oil and 1 Tbsp butter over medium heat. Add the scallops and sear about one minute and turn and sear for another minute or until done.
Pour the wine and water into the skillet. Add the thyme, bay leaves, and onion mixture. Cover and cook for 5 minutes. Remove the cover, turn the heat to high, and cook for another minute.
Pour the scallops and sauce into a small oven safe dish. Sprinkle with shredded swiss cheese and place under the broiled for 2-3 minutes to melt the cheese.
Serve immediately.
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