Coquilles Saint Jacques

Julia’s version of Coquilles Saint Jacques can be prepared in advance and gratinéed just before serving.

The proportions given are sufficient for a first course. Double them for a main course.

Serve a chilled rosé, or a dry white such as côtes de Provence.

This recipe is 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

Ingredients

⅓ cup minced yellow onions

1 Tbsp butter

1 ½ Tbsp minced shallot or green onions

1 clove minced garlic

1 ½ lbs washed scallops

Salt and pepper

1 cup sifted flour in a dish

2 Tbsp butter

1 Tbsp olive oil

A 10-inch enamel skillet

⅔ cup dry white wine, or ½ cup dry white vermouth and 3 Tb water

½ bay leaf

⅛ tsp thyme

6 buttered scallop shells, or porcelain or pyrex shells, of ⅓ cup capacity

¼ cup grated Swiss cheese

2 Tb butter cut into 6 pieces

Directions at theculinarytravelguide.com

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