May 16: National Coquilles St. Jacques Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scallops St. Jacques A La Provencal
Categories: Seafood, Vegetables, Cheese, Wine, Herbs
Yield: 4 Servings

6 tb Butter
1/4 c Fine chopped yellow onion
2 tb Fine chopped green onion
2 ts Fine chopped garlic
1 c Flour
Salt & pepper
1 1/2 lb Scallops; in 1/4" slices
2/3 c Dry white wine
1/4 ts Thyme
1 Bay leaf
1/3 c Grated Emmenthal cheese

"...For those who love a harmony of softly blended
flavors with the faint suggestion of seafood..."

Melt 2 tablespoons of the butter in a skill over medium
heat. Add the onions, green onions and garlic. Cook,
stirring often, for about 5 minutes, or until the onions
are tender but not browned. Using a slotted spoon,
remove the onions and garlic and set aside.

Put the flour, salt and pepper on a large piece of waxed
paper, and stir with a fork to mix well.

Dip the scallop slices into the flour mixture and coat
well. Shake off excess flour.

Melt 2 tablespoons of the remaining butter in the
skillet and quickly saute the scallops in it until they
are lightly browned. Lower the heat and add the wine,
thyme, bay leaf and onion mixture. Cover and simmer for
5 minutes.

Remove the scallops with a slotted spoon and spread them
in a layer in a shallow baking dish. (I use a 10-inch
pie plate, but you may use 4 large scallop shells, if
you prefer).

Briskly boil the scallop cooking liquid for about 1
minute to reduce and thicken it. Pour the sauce over the
scallops. (This may be made early in the day and covered
and refrigerated until just before serving.) About 3
minutes before serving, sprinkle the cheese over the
scallops, dot with remaining butter, and run under the
broiler just long enough to melt the cheese and lightly
brown it. Serve hot.

Serves 4.

From an article by Marion Cunningham, San Francisco
Chronicle, 2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

RECIPE FROM: http://recipesource.com

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