Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter 1 1/2 lb Scallops, cut into 1/4-inch
1/4 c Finely chopped yellow onion -slices
2 tb Finely chopped green onion 2/3 c Dry white wine
2 ts Finely chopped garlic 1/4 ts Thyme
1 c Flour 1 Bay leaf
Salt and pepper 1/3 c Grated Swiss cheese

"...For those who love a harmony of softly blended flavors with the
faint suggestion of seafood..."

Melt 2 tablespoons of the butter in a skill over medium heat. Add the
onions, green onions and garlic. Cook, stirring often, for about 5
minutes, or until the onions are tender but not browned. Using a
slotted spoon, remove the onions and garlic and set aside.

Put the flour, salt and pepper on a large piece of waxed paper, and
stir with a fork to mix well.

Dip the scallop slices into the flour mixture and coat well. Shake
off excess flour.

Melt 2 tablespoons of the remaining butter in the skillet and quickly
saute the scallops in it until they are lightly browned. Lower the
heat and add the wine, thyme, bay leaf and onion mixture. Cover and
simmer for 5 minutes.

Remove the scallops with a slotted spoon and spread them in a layer
in a shallow baking dish. (I use a 10-inch pie plate, but you may
use 4 large scallop shells, if you prefer).

Briskly boil the scallop cooking liquid for about 1 minute to reduce
and thicken it. Pour the sauce over the scallops. (This may be made
early in the day and covered and refrigerated until just before
serving.) About 3 minutes before serving, sprinkle the cheese over
the scallops, dot with remaining butter, and run under the broiler
just long enough to melt the cheese and lightly brown it. Serve hot.

Serves 4.

PER SERVING: 470 calories, 35 g protein, 30 g carbohydrate, 22 g fat
(13 g saturated), 111 mg cholesterol, 446 mg sodium, 1 g fiber.

From an article by Marion Cunningham, San Francisco Chronicle,
2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

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