For this implicit faith and total resignation of ourselves to the adorable Providence of God, willing nothing but what he wills, and because he wills it, is a state of mind whose excellency I cannot represent to you; it...makes our weakness as serviceable to us as our strength... Let me, therefore, entreat you to put on this temper; to lay hold of it with all your might; to make everything you hear or see or find in yourself, the world, religion, or Providence, so many fresh occasions of committing yourself to God by a faith without any bounds, a resignation without any reserve.

William Law

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Swiss	Shellfish, Main dish, Low-cal	4	Servings

INGREDIENTS

1/2	c	All-purpose flour
1 1/2	lb	Sea scallops
2	tb	Margarine
1/3	c	Finely chopped onion
2	tb	Minced shallots
1		Garlic clove, minced
3/4	c	Dry white wine*
1/8	ts	Salt
1/8	ts	Dried thyme
1/8	ts	Ground white pepper
1		Bay leaf
1/4	c	(1 ounce) shredded Swiss cheese

INSTRUCTIONS

*You can substitute 3/4 cup low-salt chicken broth for wine, if desired.
1. Place flour in a zip-top 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 MM-Recipes Digest V4 #081 by Julie Bertholf
<jewel1@ix.netcom.com> on Mar 21, 1997

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