Coquilles St. Jacques

14 ingredients
5 steps

Ingredients

  • 1/3 cup Onion [minced]
  • 1 tablespoon Butter
  • 1 1/2 tablespoons Shallot [minced]
  • 1 - 1 1/2 pounds Scallops [fresh, washed]
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 cup Flour [in a dish]
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 2/3 cup White Wine [dry]
  • 1/2 Bay Leaf
  • 1/8 teaspoon Thyme [dry, crushed]
  • 1/4 cup Swiss Cheese [grated]
  • 2 Butter [cut into 6 pieces]

Directions

  1. 1
    1. Cook the onions slowly in the butter {1 tablespoon} in a small saucepan for 5 minutes. DO not brown. Stir in shallots and garlic. Cook slowly for 1 minute more.
  2. 2
    2. Dry the scallops and cut into slices 1/4 inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour and shake off excess flour.
  3. 3
    3. Saute the scallops quickly in very hot butter and oil for 2 minutes to brown slightly.
  4. 4
    4. Pour the wine into the pan with the scallops. Add the herbs and the cooked onion mix. Cover and simmer for 5 minutes. Uncover, if necessary boil the sauce down ra[idly till thickened. Discar the bay leaf.
  5. 5
    5. Sprinkle with cheese and butter bits. Serve.

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