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 for Scallops Gratineed with Wine Garlic and Herbs 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.
Ingredients:
- 1/3 cup minced yellow onions
- 1 tablespoon butter (I’m talking good butter, no substitutions here!)
- 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 tablespoon butter over medium low heat in a saute pan for 5 minutes, until tender and translucent but not browned.
Scallops Gratineed with Wine, Garlic, and Herbs
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
- Heat the 1 tablespoon 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.
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
i don’t like scallops but the sauce looks/sounds mouthwatering…however it looks delicious and it presented beautifully!