Coquilles St. Jacques A La Provencale Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: yellow onion, minced
1 tbsp: butter,
1 1/2 tbsp: shallots or green onions --,
Directions:
: 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. 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
From: Mastercook Mac Date: Fri, 25 Oct 1996 19:38:40
~0400
Source from luhu.jp
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. 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
From: Mastercook Mac Date: Fri, 25 Oct 1996 19:38:40
~0400
Source from luhu.jp
Tags
Seafood