Pan-Seared Scallops with Creamy Jarlsberg Cheese Sauce

Scallops with Jarlsberg Cheese Sauce is a delicate, restaurant-style appetizer (or light main) that highlights sweet, seared sea scallops with a creamy Jarlsberg cheese sauce. Jarlsberg’s mild, buttery, slightly nutty flavor complements scallops without overpowering them. When combined with heavy cream the spread turns into a silky, flavorful sauce that elevates this simple dish.

Traditional versions of this dish are sometimes finished with breadcrumbs and broiled, or served over wheat pasta (Scallops au Gratin). Those are delicious but higher in carbs. This low-carb rendition focuses on seared scallops and a creamy Jarlsberg sauce, delivering restaurant-quality flavor with around 4 g net carbs per serving. The recipe is straightforward, quick to make, and works well as an elegant starter or a light seafood entrée.

Ingredients

The most important ingredient is the scallops. Whenever possible choose “dry” sea scallops (shucked and preserved without added water) and pat them thoroughly dry before cooking. Excess moisture prevents a proper sear and can make scallops rubbery instead of tender with a golden crust. If you find “diver scallops” they are typically hand-harvested and pricier; otherwise look for the driest scallops you can find and remove surface moisture with paper towels.

Jarlsberg cheese works wonderfully here because it melts smoothly and offers a mild, buttery taste with a hint of nuttiness—similar to Swiss. Many grocery stores sell a Jarlsberg spread (shredded Jarlsberg mixed with mayonnaise, chives and red onion) that you can use to speed things along, or you can make your own blend. Leftover spread is excellent on steamed vegetables or as a dip for grilled shrimp.

Jarlsberg is a Norwegian cow’s-milk cheese with a rich, buttery flavor and mild nuttiness. It melts well and pairs nicely with shellfish because it doesn’t mask the scallops’ sweetness. If you can’t find Jarlsberg, a mild Swiss-style cheese is the closest substitute.

Preparation Tips

Key tip: get a strong sear on the scallops. Use a heavy pan—cast iron is ideal—or a quality nonstick skillet and a high smoke-point oil (avocado or grapeseed oil work best). Heat the pan until the oil is shimmering, place scallops salted side down and cook undisturbed for 2 minutes to form a golden crust. Flip once, add butter, baste briefly for about 1 minute, then remove and tent loosely with foil while you make the sauce.

To make the sauce, drain most of the cooking fat from the pan and reduce heat to medium-low. Add the Jarlsberg spread and heavy cream, whisking briskly until smooth and thickened (about 2 minutes). Return the scallops to the pan to coat and warm for about 1 minute, then plate and garnish with chopped fresh chives.

Scallops with Jarlsberg Cheese Sauce — the Perfect Appetizer

For a simple, impressive appetizer or a memorable meal for guests, this recipe delivers. The scallops should be perfectly seared with a tender center; the Jarlsberg sauce enhances their sweet flavor without covering it. Serve hot and enjoy this creamy, low-carb seafood dish.