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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

  • shallots
  • bay leaves
  • Swiss cheese
  • garlic
  • thyme
  • scallops
  • dry white wine

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Notes about this recipe

  • chawkins on January 16, 2018

    Delicious and not ultra rich, no cream was used. Also super easy, the whole dish came together in no time at all.

  • Delys77 on August 11, 2014

    These were just delicious. You could use smaller bay scallops and therefore not have to slice them. You also need a good sized pan to properly brown them. That said once all is done these are just scrumptious with a lovely rich savoury flavour. You can go light on the dotting with butter.

  • Bloominanglophile on October 23, 2013

    Many moons ago, my mother-in-law bequeathed her baking scallop shells to me. Of course, I had to try them out, and I used this recipe. I thought this was delicious. I used small scallops--easier to pile them in to the shells.

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Reviews about this recipe

  • Lisa Is Cooking

    Delicious. It was somewhat rich, but I kept the portions small and served a simple salad on the side.

    Full review