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Scallops with Cheese Sauce


  • 1 pound bay scallops
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup skim milk
  • ¼ teaspoon dry mustard
  • ½ cup shredded Swiss cheese

If using sea scallops, cut in halves or quarters. Melt butter in a medium saucepan over low heat. Blend in flour and pepper. Stir until smooth and bubbly. Slowly stir in milk and heat to boiling, stirring constantly. Remove from heat, stir in mustard and cheese. Return to heat and when mixture is smooth and bubbly, add scallops, stirring gently. Cook over low heat for 5 minutes, or until scallops are tender.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Many scallop species have eyes and sensory tentacles.  They may have around 200 tiny blue eyes that act like mirrors which redistributes the image when processed by the brain.

Erika Young, Coastal and Marine Education Specialist