Scallops and Mushrooms with Wine Cream Sauce (French Coquilles St-Jacques à la Provençale)

This version of Coquilles Saint Jacques can be prepared in advance and gratinéed just before serving. The proportions given are sufficient for a first course. Double them for a main course. Serve a chilled rosé, or a dry white such as Côtes de Provence.

1/3 cup yellow onions, minced
1 Tbsp. butter
1½ Tbsp. shallot or green onions, minced
1 clove garlic, minced
1½ lbs sea scallops, washed
kosher salt
black pepper, freshly cracked
1 cup all-purpose flour, unbleached, sifted, in a dish
2 Tbsp. butter
1 Tbsp. extra-virgin olive oil
2/3 cup dry white wine, or ½ cup dry white vermouth and 3 Tbsp. water
½ bay leaf
1/8 tsp. thyme
¼ cup Gruyère cheese, grated
2 Tbsp. butter, cut into 6 pieces

6 scallop shells, or porcelain shells, of 1/3 cup capacity, buttered

Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.

Dry the scallops and cut into slices ¼" thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.

Sauté the scallops quickly in very hot butter and oil for 2 minutes to brown them lightly.

Pour the wine, or the vermouth and water, into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.

Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter. Set aside or refrigerate until ready to gratiné.

Just before serving, run under a moderately hot broiler for 3-4 minutes to heat through, and to brown the cheese lightly.

Serve right away.

Makes 6 servings.