Although it's not a New england recipe, you can't have scallops without the classic Coquilles St. Jacques.
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
How to Make It
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.
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.
Note: Substitute 3/4 cup low-salt chicken broth for wine, if desired.
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