Julia Child’s Scallop Gratiné (Coquilles St. Jacques)

Food

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Julia Child’s Scallop Gratiné (Coquilles St. Jacques)

**adapted from Julia Child’s Mastering the  Art of French Cooking**

Serves 4-6

Ingredients:

• 1/3 cup minced yellow onion
• 1 tbsp butter
• 1-1/2 tbsp minced shallot
• 1 clove minced garlic
• 2 lbs scallops (4-5 large scallops per person)
• Salt and pepper
• 1 cup flour in a dish
• 2 tbsp butter
• 1 tbsp olive oil
• 2/3 cup dry white wine
• 3 tbsp water
• 1/2 bay leaf
• 1/8 tsp fresh thyme leaves
• 1/4 cup grated Gruyere cheese
• 2 tbsp butter cut into 6 pieces

A few notes on making this:

• You will need 4-6 small oven-proof ramekins or scallop shells for this dish.
• Buy fresh scallops from a reputable source—scallops are extremely perishable. They should be sweet smelling.

Instructions

• In a small saucepan, cook the onions slowly in the butter for about 5 minutes, until tender and translucent, but not browned.
• Stir in the shallots and garlic, and cook slowly for 1 minute longer. Set aside.
• Rinse the scallops and pat dry with paper towels.
• Heat a 10-inch skillet over medium-high heat and melt butter and oil together.
• While butter is heating, sprinkle scallop slices lightly with salt and pepper, then roll in flour and tap off excess.
• Sauté the scallops quickly in the hot butter/oil to brown them lightly.
• Add the wine and water to the scallops.
• Stir in the herbs and cooked onion mixture. Cover the skillet and simmer for 5 minutes.
• Then uncover, and if necessary boil down the sauce rapidly for a minute until lightly thickened. Taste for seasonings and discard bay leaf.
• Divide the scallops and sauce among buttered ramekins.
• Sprinkle each with cheese and dot with a piece of butter.
• They can be held at this point in the refrigerator until ready to serve.
• Just before serving, place under a moderately hot broiler for 3 to 4 minutes to brown the top and heat through.