Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- bay leaves
- dry white wine
- garlic
- scallops
- shallots
- Swiss cheese
- thyme
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
