Coquilles st jacques a la provencale
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Yellow onion; minced |
| 1 | tablespoon | Butter |
| 1½ | tablespoon | Shallots or green onions; minced |
| 1 | Clove garlic; minced | |
| 1½ | pounds | Scallops; washed |
| Salt | ||
| Pepper | ||
| 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 |
Directions
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@...>