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Recipe by: mezilie
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See below ingredients and instructions of the recipe
1/3 c yellow onion -- minced
1 TB butter
1 1/2 TB shallots or green onions --
: minced
1 clove garlic -- minced
1 1/2 lb scallops -- washed
: salt
: pepper
1 c flour -- sifted in a dish
2/3 c dry white wine
1/2 bay leaf
1/8 ts thyme
6 scallop shells or broiler
: safe dishes -- buttered
1/4 c Swiss cheese -- grated
2 TB butter -- cut in 6 pieces
Cook onions in a small saucepan for 5 minutes or until tender and
translucent but not browned. Stir in shallots or onions, and garlic.
Cook slowly 1 minute more. Set aside. Dry scallops and cut into
slices 1/4 inch thick. Just before cooking, sprinkle with salt and
pepper, roll in flour, and shake off excess flour. Saut? scallops
quickly in 2 tbs butter and 1 tbs olive or vegetable oil for 2
minutes. Pour wine into skillet with scallops. Add herbs and cooked
onion mixture. Cover skillet and simmer 5 minutes. Uncover and if
necessary, boil down sauce rapidly for a minute until lightly
thickened. Discard bay leaf. Spoon scallops and sauce into shells.
Sprinkle with cheese and dot with butter. Just before serving, run
under a moderately hot broiler for 3 to 4 minutes to heat through and
to brown cheese slightly.
Recipe By : Julia Child
From: Mastercook Mac Date: Fri, 25 Oct 1996 19:38:40
~0400
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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