Title: Coquilles St Jacques a la Provencale
Categories: Seafood
Yield: 6 Servings

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

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. SautŽ 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