Coquilles St Jacques A La Provencale
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Swiss | Seafood | 6 | Servings |
INGREDIENTS
| 1/3 | c | Yellow onion, minced |
| 1 | T | Butter |
| 1 1/2 | T | 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 | t | Thyme |
| 6 | Scallop shells or broiler | |
| safe dishes buttered | ||
| 1/4 | c | Swiss cheese, grated |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 442
Calories From Fat: 230
Total Fat: 26g
Cholesterol: 115.2mg
Sodium: 959.6mg
Potassium: 309.9mg
Carbohydrates: 32.2g
Fiber: <1g
Sugar: <1g
Protein: 16.3g