Title: Coquilles St Jacques
Categories: Scallops
Yield: 4 Servings

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

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 Œ97

Posted to EAT-L Digest by Betsy Burtis on Jan 7,
1998