1-2 lbs of Viking Village scallops
1 wedge of Jarlsberg or Swiss cheese
1 red onion, sliced thin
1 cup of cooking sherry
1/2 cup of coconut oil


Preheat the oven to 300 degrees. In a frying pan, sauté red onion in sherry and coconut oil. Add scallops, cooking one and a half minutes on each side.

On a baking tray, lay out scallop shells (such as the lion’s paw scallop shell shown in photo). Place onions and sherry sauce in each shell, and add scallops on top (three for appetizers, five if serving dinner). Cut cheese into thin slices and lay them on top of each scallop. Place in oven for three minutes. Remove from tray and place shells on plate or serve directly in shell.

Prep time: 5 minutes
Full cook time: 10 minutes
Serves 4 to 6 individuals

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