← Back to Search Results
broiling, sauteeing French
Scallops Gratineed with Wine, Garlic, and Herbs

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Coquilles St. Jacques â la Provençcale

This good recipe may be prepared in advance and gratinéed just before serving. The following proportions are sufficient for a first course. Double them for a main course. Serve a chilled rosé, or a dry white wine such as côtes de Provence.

Yield: 6 scallop shells

Ingredients

  • 1/3 cup minced yellow onions
  • 1 Tb butter
  • 1½ Tb minced shallot or green onions
  • 1 clove minced garlic
  • 1½ lbs washed scallops
  • Salt and pepper
  • 1 cup sifted flour in a dish
  • 2 Tb butter
  • 1 Tb olive oil
  • 2/3 cup dry white wine, or ½ cup dry white vermouth and 3 Tb water
  • ½ bay leaf
  • 1/8 tsp thyme
  • ¼ cup grated Swiss cheese
  • 2 Tb butter cut into 6 pieces


Equipment:

  • A 10-inch enameled skillet
  • 6 buttered scallop shells, or porcelain or pyrex shells, of 1/3 cup capacity

Directions

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.

Dry the scallops and cut into slices ¼ inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.

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

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.

Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter.

Set aside or refrigerate until ready to gratine.

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


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, and includes 1/8 teaspoon of added salt per serving and 1/2 teaspoon of butter to grease each scallop shell.

303kcal (15%)
74mg (7%)
5mg (8%)
125mcg RAE (4%)
421mg
72mg
22g
1g
0g
13g
72mg (24%)
486mg (20%)
9g (43%)
16g (25%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
a-new-way-to-cook A New Way to Cook
by Sally Schneider
martin-yans-china Martin Yan's China
by Martin Yan
cook-with-jamie Cook with Jamie
by Jamie Oliver
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?