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: For nutritional information on all the ingredients in Coquilles St. Jacques just click on each ingredient name. Then adjust the serving size for any Coquilles St. Jacques ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.