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Categories:
onion butter Shallot [minced] salt pepper flour butter olive oil White Wine [dry] bay leaf thyme Swiss cheese butter
Viewed: 13 - Published at: 4 years agoIngredients
- 1/3 cup Onion [minced]
- 1 tablespoon Butter
- 1 1/2 tablespoons Shallot [minced]
- 1 - 1 1/2 pounds Scallops [fresh, washed]
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- 1 cup Flour [in a dish]
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2/3 cup White Wine [dry]
- 1/2 Bay Leaf
- 1/8 teaspoon Thyme [dry, crushed]
- 1/4 cup Swiss Cheese [grated]
- 2 Butter [cut into 6 pieces]
Method
- 1. Cook the onions slowly in the butter {1 tablespoon} in a small saucepan for 5 minutes. DO not brown. Stir in shallots and garlic. Cook slowly for 1 minute more.
- 2. Dry the 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.
- 3. Saute the scallops quickly in very hot butter and oil for 2 minutes to brown slightly.
- 4. Pour the wine into the pan with the scallops. Add the herbs and the cooked onion mix. Cover and simmer for 5 minutes. Uncover, if necessary boil the sauce down ra[idly till thickened. Discar the bay leaf.
- 5. Sprinkle with cheese and butter bits. Serve.
