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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although it's not a New england recipe, you can't have scallops without the classic Coquilles St. Jacques. Ingredients:
1/2 cup all-purpose flour |
1 1/2 pounds sea scallops |
2 tablespoons margarine |
1/3 cup finely chopped onion |
2 tablespoons minced shallots |
1 garlic clove, minced |
3/4 cup dry white wine |
1/8 teaspoon salt |
1/8 teaspoon dried thyme |
1/8 teaspoon ground white pepper |
1 bay leaf |
1/4 cup (1 ounce) shredded swiss cheese |
Directions:
1. Place flour in a zip-top plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside.
2. Melt margarine in a large nonstick skillet over medium heat. Add onion, and sauté 3 minutes or until lightly browned. Add shallots and garlic, and sauté 1 minute. Add scallops, wine, and next 4 ingredients (wine through bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil, and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly among 4 individual gratin dishes. Top each with 1 tablespoon cheese; broil 30 seconds or until cheese melts. Serve immediately.
3. Note: Substitute 3/4 cup low-salt chicken broth for wine, if desired.
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