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