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Scallops Gratineed with Wine, Garlic, and Herbs (JC100)

I am on a butter kick. Darn you, Julia Child, and your deliciously simple but butter-filled recipes. There are few things that change the taste of a meal as easily as really good butter. I’m talking full-fat, salted, hand-churned butter. Keep in mind, meals like this should not be a weekly staple. But my goodness are they fantastic as a treat. This recipe is no different. I am obviously on a bit of a Julia Child kick at the moment as well which is well timed because her 100th birthday is coming up on August 15. Might I suggest making this lovely (but amazingly easy) recipe to celebrate? I made this as a meal for two, with a salad on the side. It would also make a wonderful appetizer, or just multiply as you see fit.

 

Scallops Gratineed with Wine, Garlic, and Herbs
 

Ingredients:

  •  1/3 cup minced yellow onions
  • 1 tablespoon butter (I’m talking good butter, no substitutions here!) [I used Echire – A French butter I picked up in Reading Terminal.]
  • 1 1/2 tablespoons thinly sliced green onions
  • 1 clove minced garlic
  • 4 washed dry scallops
  • salt and pepper, to taste
  • 1 cup flour in a dish
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2/3 cup dry white wine (I used a Sauvignon Blanc)
  • 1 small bay leaf
  • 1/8 teaspoon thyme
  • 1/4 cup grated Swiss cheese (I used gruyere)
  • 1 tablespoon butter cut into 6 pieces
 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.

 

Heat the 1 tablepsoon butter over medium low heat in a saute pan for 5 minutes, until tender and translucent but not browned.

 

 
Stir in the green onions and garlic, and cook for another 1 minute. (Your kitchen will smell amazing already).
 
 
Remove from heat and set aside.
 
 
Dry the scallops on a paper towel and cut in half (about 1/4 inch thickness).
Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour. Preheat your broiler. Heat 2 tablespoons butter and 1 tablespoons butter over medium-high heat. When hot, add the scallops and cook for 1 minute on each side, or until browned lightly on each side.
Add the wine to the saute pan with the bay leaf and thyme and cover. Simmer for 5 minutes.
 
 
Remove the bay leaf. Sprinkle with cheese and dot with butter.
Broil for 3 to 4 minutes until the cheese browns.
 
Oh. My. I am a firm believer that adding cheese to anything makes it taste better. I think butter might be added to this category as well. The flavors are so simple, but just absolutely fantastic. I am always overly happy with a meal when the taste of it far exceeds the effort to make it. This is one of those meals.
 
Scallops Gratineed with Wine, Garlic, and Herbs
 
What’s even better about this recipe is that it is so simple, I could probably make it again without referencing the recipe. This is going to be one of my “oh, I just whipped this up” meals… don’t tell 🙂
 
Scallops Gratineed with Wine, Garlic, and Herbs (JC100)
Recipe Type: Appetizer, Seafood, Quick, Weeknight Meal
Author: I Can Cook That
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/3 cup minced yellow onions
  • 1 tablespoon butter
  • 1 1/2 tablespoons thinly sliced green onions
  • 1 clove minced garlic
  • 4 washed dry scallops
  • salt and pepper, to taste
  • 1 cup flour in a dish
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2/3 cup dry white wine
  • 1 small bay leaf
  • 1/8 teaspoon thyme
  • 1/4 cup grated Swiss cheese
  • 1 tablespoon butter cut into 6 pieces
Instructions
  1. Heat the 1 tablepsoon butter over medium low heat in a saute pan for 5 minutes, until tender and translucent but not browned.
  2. Stir in the green onions and garlic, and cook for another 1 minute. (Your kitchen will smell amazing already).
  3. Remove from heat and set aside.
  4. Dry the scallops on a paper towel and cut in half (about 1/4 inch thickness).
  5. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour. Preheat your broiler. Heat 2 tablespoons butter and 1 tablespoons butter over medium-high heat. When hot, add the scallops and cook for 1 minute on each side, or until browned lightly on each side.
  6. Add the wine to the saute pan with the bay leaf and thyme and cover. Simmer for 5 minutes.
  7. Remove the bay leaf. Sprinkle with cheese and dot with butter.
  8. Broil for 3 to 4 minutes until the cheese browns.
 

Comments

  1. Kudos to you for this dish. I have yet to attempt scallops because I’ve heard that they can be easily overcooked. Also, your sentiments over butter could easily be said for bacon. hahahaha

    Reply

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