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Coquilles St. Jacques a la Provencale Recipe

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Chris in action - Summer 2006


This recipe for Coquilles St. Jacques a la Provencale, by , is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Muzynski from Julie Sadie
Added: Friday, October 3, 2008


1 1/2 lbs. bay scallops
salt and pepper
1 c. flour, spread in dish
1/3 c. minced onions
3 T. butter
1 1/2 tsp. minced green onion or shallots
1 T. olive oil
1 clove garlic, minced
2/3 c. dry white wine
1/2 bay leaf
1/8 tsp. thyme
1/4 c. grated Swiss cheese
2 T butter, cut into 6 pieces

Cook onions slowly in 1 T. butter until translucent, not browned. Stir in shallots and garlic and cook 1 minute. Set aside.

Dry scallops. Sprinkle with salt and pepper, then dredge in flour (shake off excess). Heat 2 T. butter and oil in skillet, add scallops and saute for 2 minutes to brown lightly. Add wine, onion mixture and bay leaf to skillet. Cover and simmer for 5 minutes. Uncover and if necessary, boil sauce rapidly until it is thickened. Discard bay leaf.

Spoon scallops into buttered casserole dish. Sprinkle with cheese and dot with butter. Place under broiler to heat thoroughly and brown cheese lightly.




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