Coquilles st. jacques jb

4 Servings

Ingredients

Quantity Ingredient
½ cup All-purpose flour
1½ pounds Sea scallops
2 tablespoons Margarine
⅓ cup Finely chopped onion
2 tablespoons Minced shallots
1 Garlic clove, minced
¾ cup Dry white wine*
⅛ teaspoon Salt
⅛ teaspoon Dried thyme
⅛ teaspoon Ground white pepper
1 Bay leaf
¼ cup (1 ounce) shredded Swiss cheese

Directions

*You can substitute ¾ cup low-salt chicken broth for wine, if desired.

1. Place flour in a zip-top plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside.

2. Melt margarine in a large nonstick skillet over medium heat. Add onion, and saute 3 minutes or until lightly browned. Add shallots and garlic, and saute 1 minute. Add scallops, wine, and next 4 ingredients (wine through bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil, and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly among 4 individual gratin dishes. Top each with 1 tablespoon cheese; broil 30 seconds or until cheese melts. Serve immediately.

CALORIES 297 (28% from fat); FAT 9.1g (sat 2.5g, mono 3.1g, poly 2.4g); PROTEIN 32.7g; CARB 19.2g; FIBER 0.7g; CHOL 63mg; IRON 1.6mg; SODIUM 437mg; CALC 124mg

Posted to MM-Recipes Digest V4 #081 by Julie Bertholf <jewel1@...> on Mar 21, 1997

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