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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

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