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Scallops Gratineed with Wine, Garlic, and Herbs - (Free Recipe below)

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Scllopsbte - Recipes
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Scallops Gratineed with Wine, Garlic, and Herbs

Serves 4-6 people as an appetizer – approximately 30 pieces (double recipe if serving as main course)
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
  • 1/3 cup minced yellow onions
  • 1 Tb butter
  • 1½ Tb minced shallot or green onions
  • 1 Clove minced garlic

Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.

  • 1½ lbs. washed scallops
  • Salt and pepper
  • 1 cup sifted flour in a dish

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.

  • 2 Tb butter
  • 1 Tb olive oil
  • A 10-inch enameled skillet

Saute the scallops quickly in very hot butter and oil for 2 minutes to brown them lightly.

  • 2/3 cup dry white wine, or ½ cup dry white vermout and 3 Tb water
  • ½ bay leaf
  • 1/8 tsp thyme

Pour the wine, or the vermouth and water, into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.

  • 6 buttered scallop shells, or porcelain or pyrex shells, of 1/3 cup capacity
  • 1/4 cup grated Swiss cheese
  • 2 Tb butter cut into 6 pieces

Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter. Set aside or refrigerate until ready to gratinee.

Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.