Recipe - Coquilles St Jacques A La Provencale

1/3 cup Yellow onion; minced
1 tablespoon Butter
1 One half tablespoon Shallots or green onions;
minced
1 Clove garlic; minced
1 One half pound Scallops; washed
Salt
Pepper
1 cup Flour; sifted in a dish
2/3 cup Dry white wine
One half Bay leaf
1/8 teaspoon Thyme
6 Scallop shells or broiler
safe dishes; buttered
One fourth cup Swiss cheese; grated
2 tablespoon 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 One fourth 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

Posted to MCRecipe Digest V1 #259

Date: Fri, 25 Oct 1996 19:38:40 0400

From: Ken Raymond kraymond@mpls.k12.mn.us