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Title:
Coquilles St Jacques A La Provencale
Yield: 6 Servings
Ingredients
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
1 salt
1 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 dish; es, buttered
1/4 c swiss cheese; grated
2 tb butter; cut in 6 pieces
Instructions
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. SautZ 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