Scallops In Swiss Cheese Sauce - cooking recipe

Ingredients

4 ounces jarlesberg swiss cheese (one cup grated)
1 1/2 tablespoons mayonnaise
1/2 teaspoon salt
1/8 teaspoon dried dill
1 tablespoon onion, grated
3/4 cup half-and-half cream (or milk)
2 lbs sea scallops
3 tablespoons butter

Preparation

In a medium bowl combine cheese, mayo, salt, dill, and grated onion. Add milk and stir well. Set aside.
In a saute pan, gently saute scallops in butter for 5-6 minutes depending on size of scallops. Remove scallops to a dish and cover with another dish to keep warm.
Add the cheese mixture to the remaining butter in the saute pan, and over low heat, whisk until smooth and very warm. If too dry, add more milk a little at a time.
Return scallops to the saute pan and spoon sauce over them; continue warming to your liking. Do not boil at any time.
Serve with anglehair pasta or rice. I like soba noodles.
Garnish with dill or parsley leaf if desired.