Breton Scallops
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Coquilles St. Jacques à la Provençale

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Cafe La Provence
Guy Buffet
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Gigi’s Coquilles St. Jacques à la Provençale

1/3 cup yellow onions, minced
1 tablespoon butter
1 1/2 tablespoons minced scallions
1 clove garlic, minced
1 1/2 pounds washed bay scallops (if sea scallops are used, quarter them)
Salt and pepper
3/4 cup sifted flour, in a dish
2 tablespoons butter
1 tablespoon olive oil
2/3 cup dry white wine
1 small bay leaf
1/8 teaspoon thyme
6 buttered scallop dishes or baking shells
1/4 cup grated good-quality Gruyère or Swiss cheese
2 tablespoons butter in 6 pieces

Cook onions in 1 tablespoon butter in a small saucepan for about 5 minutes, or until they are tender and translucent but not brown. Stir in scallions and garlic and sauté slowly 1 minute more.
Dry scallops and cut them into slices 1/4 inch thick. Just before cooking, sprinkle the scallops with salt and pepper, roll in flour and shake off excess flour. Sauté scallops quickly in very hot 2 tablespoons butter mixed with olive oil until lightly browned, about 2 minutes.
Pour wine into skillet with scallops, add herbs and cooked onion mixture. Cover skillet and simmer 5 minutes. Then uncover and, if necessary, boil down sauce rapidly for a few minutes until slightly thickened. Correct seasoning and discard bay leaf. Spoon scallops and sauce into shells. Sprinkle with cheese and dot with butter. Set aside or refrigerate until ready to broil.
Just before serving, run under moderately hot broiler 3 to 4 minutes to heat through and melt cheese. 6 servings.
 

Featured Archive Recipes:
Scallops Niçoise "Just for Julia"
Bay Scallops Poached in Wine with Mushrooms and Thyme
Gigi's Scallops Mornay
 

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