Scallops Gratineed with Wine, Garlic, and Herbs
A simple appetizer (or main dish) excerpted from Mastering the Art of French Cooking by Julia Child
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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!