Julia Child’s Scallops Gratineed
Excerpted from Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
- 1/4 onion chopped
- 1/2 shallot chopped
- 1 garlic clove chopped
- 5-6 scallops washed
- 1/4 c flour
- 3 Tb butter
- 2/3 c white wine
- 3 Tb water
- 1 bay leaf
- 1/4 c grated Swiss cheese
- 2-3 sprigs of thyme chopped
- Olive oil for drizzling
- Salt and pepper to taste
In a skillet, saute onions in olive oil and 1 Tb butter until they begin to be translucent but not browned. Add garlic and shallots and cook for another minute. Set aside.
Dry scallops with a paper towel and slice them in half. Season with salt and pepper and right before you're ready to saute, dust in flour, removing any excess.
In skillet, add oil and 1Tb butter and brown on each side. About 2 minutes on each side.
Once scallops are browned, pour the wine and water into the same skillet with the scallops. Add the thyme, bay leaf and onion mixture. Cover and cook for about 5 minutes. Then remove the cover and turn heat up to high to reduce the sauce for 1 minute. Taste for seasoning.
Place the scallops in a shallow oven proof dish and spoon sauce. Top with grated Swiss cheese and dot with butter. Right before serving, place under broiler for about 3 minutes to melt and lightly brown cheese.