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Coquilles St. Jacques

Yield 4 servings
Although it's not a New england recipe, you can't have scallops without the classic Coquilles St. Jacques.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 1/2 pounds sea scallops
  • 2 tablespoons margarine
  • 1/3 cup finely chopped onion
  • 2 tablespoons minced shallots
  • 1 garlic clove, minced
  • 3/4 cup dry white wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1 bay leaf
  • 1/4 cup (1 ounce) shredded Swiss cheese

Nutrition Information

  • calories 297
  • caloriesfromfat 28 %
  • fat 9.1 g
  • satfat 2.5 g
  • monofat 3.1 g
  • polyfat 2.4 g
  • protein 32.7 g
  • carbohydrate 19.2 g
  • fiber 0.7 g
  • cholesterol 63 mg
  • iron 1.6 mg
  • sodium 437 mg
  • calcium 124 mg

How to Make It

  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 sauté 3 minutes or until lightly browned. Add shallots and garlic, and sauté 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.

  3. Note: Substitute 3/4 cup low-salt chicken broth for wine, if desired.