Coquilles st jacques a la provencale

Yield: 6 Servings

Measure Ingredient
⅓ cup Yellow onion; minced
1 tablespoon Butter
1½ tablespoon Shallots or green onions; minced
1 Clove garlic; minced
1½ pounds Scallops; washed
1 cup Flour; sifted in a dish
⅔ cup Dry white wine
½ Bay leaf
⅛ teaspoon Thyme
6 Scallop shells or broiler safe dishes; buttered
¼ cup Swiss cheese; grated
2 tablespoons Butter; cut in 6 pieces

Cook onions in a small saucepan for 5 minutes or until tender and translucent but not browned. Stir in shallots or onions, and garlic. Cook slowly 1 minute more. Set aside. Dry scallops and cut into slices ¼ inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour. SautŽ scallops quickly in 2 tbs butter and 1 tbs olive or vegetable oil for 2 minutes. Pour wine into skillet with scallops. Add herbs and cooked onion mixture. Cover skillet and simmer 5 minutes. Uncover and if necessary, boil down sauce rapidly for a minute until lightly thickened. Discard bay leaf. Spoon scallops and sauce into shells. Sprinkle with cheese and dot with butter. Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through and to brown cheese slightly.

Recipe By : Julia Child

Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 19:38:40 -0400 From: Ken Raymond <kraymond@...>

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