Recipe - Coquilles St. Jacques Jb

One half cup Allpurpose flour
1 One half pound Sea scallops
2 tablespoon Margarine
1/3 cup Finely chopped onion
2 tablespoon Minced shallots
1 Garlic clove, minced
Three fourths cup Dry white wine*
1/8 teaspoon Salt
1/8 teaspoon Dried thyme
1/8 teaspoon Ground white pepper
1 Bay leaf
One fourth cup (1 ounce) shredded Swiss
cheese

*You can substitute Three fourths cup lowsalt chicken broth for wine, if desired.

1. Place flour in a ziptop plastic bag; add scallops. Seal and shake to
coat. Remove scallops from bag, shaking off excess flour; set aside.

2. Melt margarine in a large nonstick skillet over medium heat. Add onion,
and saute 3 minutes or until lightly browned. Add shallots and garlic, and
saute 1 minute. Add scallops, wine, and next 4 ingredients (wine through
bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a
boil, and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly
among 4 individual gratin dishes. Top each with 1 tablespoon cheese; broil
30 seconds or until cheese melts. Serve immediately.

CALORIES 297 (28% from fat); FAT 9.1g (sat 2.5g, mono 3.1g, poly 2.4g);
PROTEIN 32.7g; CARB 19.2g; FIBER 0.7g; CHOL 63mg; IRON 1.6mg; SODIUM 437mg;
CALC 124mg

Posted to MMRecipes Digest V4 #081 by Julie Bertholf
jewel1@ix.netcom.com on Mar 21, 1997