Hi everyone! I originally posted this way back in January and I made the recipe again yesterday. I just have to repost it in case you are interested !
COQUILLES ST. JACQUES À LA PROVENÇALE [Scallops Gratinéed with Wine, Garlic, and Herbs]
This good recipe may be prepared in advance and gratinéed just before serving. The following proportions are sufficient for a first course. Double them for a main course. Serve a chilled rosé, or a dry white wine such as côtes de Provence. For 6 scallop shells
⅓ cup minced yellow onions
1 Tb butter
1 ½ Tb minced shallot or green onions 1 clove minced garlic
Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.
1 ½ lbs…
View original post 215 more words