Cooking, Edible aquatic animals, MtAoFC

Coquilles st. Jacques a la Provencale

For my second foray into Scallops I decided to see what Julia had to say on the matter. I asked Alex to choose from Scallops and Mushrooms in White Wine Sauce or Scallops Gratineed with Wine, Garlic, and Herbs. He choose the second choice. Though he liked it better than the first Scallop recipe, I did not convert him to liking this fabulous fish.

Coquilles st. Jacques a la Provencale



  • 1 small yellow onion, minced
  • 1 tablespoon butter
  • 1 small shallot, minced
  • 1 clove of garlic, minced
  • 1-1/2 lbs washed scallops, cut into 1/4 inch thick slices.
  • Salt and pepper
  • 1 cup sifted flour
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2/3 cup vermouth
  • 3 tablespoons water
  • 1/2 bay leaf
  • 1/8 teaspoon thyme
  • 1/4 cup grated Swiss cheese
  • 2 tablespoons butter cut into 6 pieces


  • Cook onions slowly in butter in a small sauce pan for 4 minutes.
  • Stir in shallots cook for 1 minute
  • stir in garlic cook for another minute
  • Set aside.
  • Dry scallops.
  • Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.
  • Saute the scallops quickly in very hot butter and oil for 2 minutes to brown them slightly.
  • Pour 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 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
  • Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.

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