2 lb. Giant Eagle sea scallops
4 oz. Market District Jarlsberg
4 Tbsp. Giant Eagle butter
4 oz. heavy cream or half & half
Heat and melt butter in skillet. Add sea scallops. Saute for 5-7 minutes, until opaque. Remove scallops to a hot plate. In same skillet, add heavy cream and cheese spread or dip. Wisk until blended into a creamy sauce. Add scallops back into the mixture. Heat for 1 minute, until bubbly. Serve over pasta or rice.
Alternatives: Can also substitute with Market District spinach artichoke dip or red dragon mustard cheddar.