Coquilles St. Jacques

1  lb.		bay scallops
1		medium onion minced
1  tablespoon		shallots, minced
1		clove of garlic crushed
3  tablespoons		butter
2  teaspoons		bay leaves
1/2  cup		flour
1-1/2  teaspoons		salt
1/4  teaspoon		pepper
3/4  cup		of white wine
1/8  teaspoon		thyme
2  tablespoons		extra virgin olive oil
1/3		Swiss cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Coquilles St. Jacques ingredients. The serving size for any ingredient in Coquilles St. Jacques may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wash and pat dry scallops. If using sea scallops, cut crosswise 1/4 inch thick. Stir fry onion, shallots, and garlic in 2 T. butter in a skillet over moderate heat for about 5 to 8 minutes until golden brown. Remove from skillet and reserve. Dredge scallops lightly in a mixture of flour, salt and pepper. Heat oil in same skillet over high heat about one minute, add scallops, and stir fry 2-3 minutes. Reduce heat to low, return onion mixture to skillet, add wine, bay leaves and thyme. Cook until wine has almost evaporated. Remove bay leaves. Spoon into casserole or shells, top with cheese, and cook under broiler until cheese has melted and browned a little. Serves 2 to 4.