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May 2019

Scallop Recipes

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Scallops StJacques a La Provencal Recipe

Scallops StJacques a La Provencal recipe and other scallop recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Scallops StJacques a La Provencal recipe  PDF


6 tb Butter
1/4 c Finely chopped yellow onion
2 tb Finely chopped green onion
2 ts Finely chopped garlic
1 c Flour
Salt and pepper 1 1/2 lb Scallops, cut into 1/4 inch
slices 2/3 c Dry white wine
1/4 ts Thyme
1 Bay leaf
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 wa ed paper, and stir with a fork to mi well. Dip the scallop slices into the flour mi ture and coat well. Shake off e cess 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 mi ture. 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.

Scallops StJacques a La Provencal recipe and other scallop recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
216 people have voted
Last Reviewed on 2019-05-19



Sunday, May 19 2019 Download & Print Scallops StJacques a La Provencal recipe  PDF   Scallop recipes RSS   Thumsb up

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