Good afternoon here we will give you a recipe seafood gruyere which is delicious The way preparing it is very easy. You just need to be careful to get results from seafood gruyere which has aroma and taste that can evoke our tastes.

So that the result of seafood gruyere, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare seafood gruyere delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required in make

1. Prepare 2 scallops
2. Prepare 2 large shrimp
3. Take 2 3/4 oz pieces of salmon
4. Take 2 3/4 oz pieces of halibut
5. Prepare 1 heavy whipping cream or half and half
6. Use 1 1/4 cup shredded gruyere cheese
7. Take 1 salt and pepper
8. Prepare 2 tbsp oil
9. Take 1 tsp minced garlic
10. Prepare 8 oz cooked linguine noodles, al dente

In a large skillet, combine the milk, flour and salt. Bring the mixture to a boil, whisking constantly. Cook pasta according to package directions. Combine the flour and salt in a Dutch oven over medium heat.

Step by step to make Seafood Gruyere:

1. place oil and garlic in a skillet over medium high heat till garlic starts to lightly brown
2. add seafood in single layer and cook till theyre almost cooked through.
3. pour in enough heavy whipping cream or half and half to cover seafood and bring to a rolling boil.
4. sprinkle gruyere cheese over mixture while stirring until cheese is melted.
5. add salt and pepper and pour over linguine noodles.
6. eat and enjoy.
7. I use this recipe to make all my alfredo, whether it be chicken and broccoli, or veggie alfredo.
8. Done and ready to serve!

Gradually add milk, stirring constantly with a whisk; bring to a boil. Gruyère is a great table cheese, a term that refers to any cheese that can be eaten in slices, like on a sandwich or as part of a cheese platter. Gruyère is a firm yellow Swiss cheese. It is named after the town of Gruyères in Switzerland. Gruyère is generally aged for six months or longer and is made from whole cow's milk.

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