Scallops St.jacques, A La Provencal
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Scallops St.jacques, A La Provencal
  Scallops    Seafood  
Last updated 6/12/2012 1:01:33 AM. Recipe ID 24832. Report a problem with this recipe.
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      Title: Scallops st.jacques, a la provencal
 Categories: Seafood, Ceideburg 2
      Yield: 4 Servings
      6 tb Butter
    1/4 c  Finely chopped yellow onion
      2 tb Finely chopped green onion
      2 ts Finely chopped garlic
      1 c  Flour
           Salt and pepper
  1 1/2 lb Scallops, cut into 1/4-inch
    2/3 c  Dry white wine
    1/4 ts Thyme
      1    Bay leaf
    1/3 c  Grated Swiss cheese
  "...For those who love a harmony of softly blended flavors with the
  faint suggestion of seafood..."
  Melt 2 tablespoons of the butter in a skill over medium heat.  Add the
  onions, green onions and garlic.  Cook, stirring often, for about 5
  minutes, or until the onions are tender but not browned.  Using a
  slotted spoon, remove the onions and garlic and set aside.
  Put the flour, salt and pepper on a large piece of waxed paper, and
  stir with a fork to mix well.
  Dip the scallop slices into the flour mixture and coat well.  Shake
  off excess flour.
  Melt 2 tablespoons of the remaining butter in the skillet and quickly
  saute the scallops in it until they are lightly browned.  Lower the
  heat and add the wine, thyme, bay leaf and onion mixture.  Cover and
  simmer for 5 minutes.
  Remove the scallops with a slotted spoon and spread them in a layer
  in a shallow baking dish.  (I use a 10-inch pie plate, but you may
  use 4 large scallop shells, if you prefer).
  Briskly boil the scallop cooking liquid for about 1 minute to reduce
  and thicken it.  Pour the sauce over the scallops.  (This may be made
  early in the day and covered and refrigerated until just before
  serving.) About 3 minutes before serving, sprinkle the cheese over
  the scallops, dot with remaining butter, and run under the broiler
  just long enough to melt the cheese and lightly brown it.  Serve hot.
  Serves 4.
  PER SERVING:  470 calories, 35 g protein, 30 g carbohydrate, 22 g fat
  (13 g saturated), 111 mg cholesterol, 446 mg sodium, 1 g fiber.

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Recipe ID 24832 (Apr 03, 2005)

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