| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Scallops | 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 | Shredded Swiss cheese |
INSTRUCTIONS
Place flour in a zip-loc plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside. Melt margarine in a large nonstick skillet over medium heat. Add onion, and sauté 3 minutes or until lightly browned. Add shallots and garlic, and sauté 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. Per serving: 325 Calories; 9g Fat (29% calories from fat); 33g Protein; 19g Carbohydrate; 63mg Cholesterol; 429mg Sodium Recipe by: Cooking Light, Jan/Feb .97 Posted to EAT-L Digest by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Jan 7, 1998
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