Title: Coquilles St. Jacques Jb
Categories: Shellfish, Main dish, Low-cal
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 (1 ounce) shredded Swiss
-cheese

*You can substitute 3/4 cup low-salt chicken broth for wine, if desired.

1. Place flour in a zip-top plastic bag; add scallops. Seal and shake to
coat. Remove scallops from bag, shaking off excess flour; set aside.

2. Melt margarine in a large nonstick skillet over medium heat. Add onion,
and saute 3 minutes or until lightly browned. Add shallots and garlic, and
saute 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.

CALORIES 297 (28% from fat); FAT 9.1g (sat 2.5g, mono 3.1g, poly 2.4g);
PROTEIN 32.7g; CARB 19.2g; FIBER 0.7g; CHOL 63mg; IRON 1.6mg; SODIUM 437mg;
CALC 124mg

Posted to MM-Recipes Digest V4 #081 by Julie Bertholf
on Mar 21, 1997