| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Swiss | Seafood | 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 |
| Salt | ||
| 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 dishes; 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. Saut. 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 <kraymond@mpls.k12.mn.us>
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