Yield: 6 Servings
|1||clove garlic -- minced|
|6||scallop shells or broiler|
⅓ c yellow onion -- minced
1 TB butter
1½ TB shallots or green onions -- : minced
1 ½ lb scallops -- washed
1 c flour -- sifted in a dish
⅔ c dry white wine
½ bay leaf
⅛ ts thyme
: safe dishes -- buttered ¼ c Swiss cheese -- grated
2 TB 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. Saut 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
From: Mastercook Mac Date: Fri, 25 Oct 1996 19:38:40 ~0400