Coquilles St. Jacques

• 1/3 cup Onion minced
• 1 tablespoon Butter
• 1 1/2 tablespoons Shallot minced
• 1 - 1 1/2 pounds Scallops fresh, washed
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1 cup Flour in a dish
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 2/3 cup White Wine dry
• 1/2 Bay Leaf
• 1/8 teaspoon Thyme dry, crushed
• 1/4 cup Swiss Cheese grated
• 2 Butter cut into 6 pieces

1. 1. Cook the onions slowly in the butter {1 tablespoon} in a small saucepan for 5 minutes. DO not brown. Stir in shallots and garlic. Cook slowly for 1 minute more.
2. 2. Dry the scallops and cut into slices 1/4 inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour and shake off excess flour.
3. 3. Saute the scallops quickly in very hot butter and oil for 2 minutes to brown slightly.
4. 4. Pour the wine into the pan with the scallops. Add the herbs and the cooked onion mix. Cover and simmer for 5 minutes. Uncover, if necessary boil the sauce down raidly till thickened. Discar the bay leaf.
5. 5. Sprinkle with cheese and butter bits. Serve.

onion, butter, shallot minced, salt, pepper, flour, butter, olive oil, white wine dry, bay leaf, thyme, swiss cheese, butter

Taken from www.epicurious.com/recipes/member/views/coquilles-st-jacques-5b1c335304ed69386e5f4e79 (may not work)