Scallops Gruyere

Preparation time: 30 minutes Cooking time: 15 minutes Serves: 6-8


Always a hit at Christmas Eve. A creamy, cheesy hearty way to prepare seafood.


  • 2 lbs sea or bay scallops (adjust cooking time based on the size of the scallops)
  • 1/2 stick butter
  • 3-4 shallots, chopped
  • 1/2 lb fresh mushrooms (optional)
  • 1 1/2 c (6 oz) shredded Gruyere cheese (or Ementhaler or a good-quality swiss cheese)
  • 1/2 c Marie’s Creamy Caesar dressing
  • 1/4 c dry white wine


Saute the scallops in 2-3 T of butter for 2-3 minutes to just tender, depending on the size. Do not overcook, better to undercook than over cook! Drain and set aside.

Saute shallots and mushrooms in another 2 T of melted butter, until tender, and remove from heat.

Add scallops, cheese, caesar dressing, and wine and stir well.

Spoon into a greased casserole dish. Broil 4 inches from the heat for 3-5 minutes until lightly browned on the top, stirring once halfway through.

Spotted a problem with this recipe? Contact me