Main dishes

Digby Scallops with Emmental Cheese

Products Used

Buttery sautéed scallops served with a creamy and cheesy sauce. This Digby scallops with Emmental Cheese recipe is simply delicious.

Ingredients
  • 1.36 kg (3 lb.) medium-sized scallops
  • 177 mL (¾ cup) grated Emmental cheese
  • 5 mL (1 tsp) fresh dill, chopped
  • 5 mL (1 tsp) parsley, chopped
  • 1 green onion, thinly sliced
  • 60 mL (2 oz.) flour
  • 1 garlic clove, minced
  • 5 mL (1 tsp) butter
  • 750 mL (3 cups) long-grain rice, cooked
  • 177 mL (¾ cup) Central Dairies 2% Milk
  • Seasoning to taste
Preparation
  1. Melt the butter in a sauce pan and sauté the scallops with the minced garlic; remove from the pan when cooked.
  2. Add the flour and stir in the Central Dairies 2% Milk; simmer for 2 minutes and then add the green onion, parsley and dill.
  3. At the last minute, add the Emmental cheese and the cooked scallops, and season to taste. Serve over the cooked long-grain rice.