| 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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