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  Recipe Home » SeaFoods » Coquilles St. Jacques A La Provencale
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  Coquilles St. Jacques A La Provencale
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 246
Ingredients:
***** Not Found *****
Instructions:
1/3 c yellow onion -- minced
1 TB butter
1 1/2 TB shallots or green onions --
: minced
1 clove garlic -- minced
1 1/2 lb scallops -- washed
: salt
: pepper
1 c flour -- sifted in a dish
2/3 c dry white wine
1/2 bay leaf
1/8 ts thyme
6 scallop shells or broiler
: safe dishes -- buttered
1/4 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 1/4 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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