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Fresh From The Sea

Scallops Gratineed Recipe

Rick Oruch - Tuesday, January 07, 2020

Scallops Gratineed

(Coquilles St. Jacques a la Provencale)


¼ onion, chopped

1 Tbsp olive oil

1 Tbsp butter

½ shallot, chopped

1 garlic clove, chopped

5-6 scallops

¼ cup flour

1 Tbsp oil 

1 Tbsp butter

2/3 cup white wine

2 Tbsp water

2-3 sprigs thyme, chopped 

1 bay leaf

Salt and freshly ground pepper, to taste

¼ cup grated Swiss cheese


  1. In a skillet, sauté onions in olive oil and butter until they are caramelized but not browned.  Add garlic and shallots and cook for another minute. Set aside.

  2. Dry scallops with a paper towel and slice them in half.  Season with salt and pepper and right before you’re ready to sauté, lightly dust with flour and remove any excess.

  3. In skillet, add oil and butter and brown about 2 minutes on each side.  

  4. Once the scallops are browned, pour the wine and water into the same skillet with the scallops.  Add the thyme, bay leaf and onion mixture. Cover and cook for about 5 minutes. Then remove the cover and turn heat up to high to reduce the sauce for 1 minute.  Add salt and pepper to taste. 

  5. Place the scallops in 2 small, shallow oven-proof dishes and spoon sauce.  Top with grated Swiss cheese and dot with butter. Right before serving, place under broiler for about 2-3 minutes to melt and lightly brown cheese.

Yield:  2 servings

Source: adapted from Julia Childs

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