Title: Scallops St.jacques, a la Provencal
Categories: Seafood Ceideburg
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 slices
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.

From an article by Marion Cunningham, San Francisco Chronicle, 2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

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