Blond in the Hood

Coquilles St. Jacques a la Michele

Recipe for 6 persons.

Equipment
1 frying pan
6 scallop shells or small porcelain dishes

Ingredients
1 1/2 lbs washed scallops
3 tablespoons finely chopped shallots
3 tablespoons butter
1 tablespoon olive oil
1 clove finely chopped garlic
salt & pepper
1 cup flour in a dish

2/3 cup dry white vermouth
3 tablespoons water
1/2 bay leaf
1/8 teaspoon thyme
1/4 cup grated Swiss cheese

Method
Heat pan and one teaspoon butter. Then add the shallots and garlic. Cook slowly for about 2 minutes. Put mixture in a dish to one side.

Dry the scallops and cut in half (about 1/2" thick). Just before cooking, sprinkle with salt and pepper to taste and roll in flour. Heat the remaining butter and olive oil in the pan. After shaking off excess flour, saute scallops for about 3 minutes.

Keep pan on medium heat. Pour wine and water into pan with scallops. Add the shallot and garlic mixture. Add bay leaf and thyme. Cover pan and simmer for another 5 minutes. Boil down the mixture until the sauce is lightly thickened.

Spoon the scallops into the shells and sprinkle cheese over top. Place shells under the broiler for 2 or 3 minutes to brown the cheese. Serve.

Voila! Coquilles a La Michelle.