Coquilles st. jacques a la provencale

Yield: 6 Servings

Measure Ingredient
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

: salt

: pepper

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. 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

From: Mastercook Mac Date: Fri, 25 Oct 1996 19:38:40 ~0400

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