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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coquilles St. Jacques a la Provencale Recipe

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This recipe for Coquilles St. Jacques a la Provencale is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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