Coquilles St. Jacques (Scallops au gratin)

1.5 lb bay scallops
2 cups dry white vermouth (or dry white wine)
2 bay leaves
2 tbsp chopped shallots or scallions
2 tsp sea salt
1 tsp ground black pepper
3 tbsp quality butter
3 tbsp all purpose flour
12 ounces fat-free half & half
grated Swiss cheese

In a skillet with large sides, place vermouth, bay leaves, shallots or scallions, salt and pepper over medium heat until it comes to a simmer. Add scallops and sauté until they are just springy to the touch (this will only take 4-5 minutes). Remove from heat and drain through a sieve, reserving the liquid. Remove bay leaves and discard.

In a saucepan, melt butter and combine with flour, stirring until well combined. Cook over medium heat for two minutes to cook out the flour taste, but not to colour. Remove from heat, and add reserved scallop/wine liquid. Whisk vigorously to combine, being careful that there are no lumps. Add half & half (the recipe called for heavy cream, but this is in the interest of being a bit more calorie conscious), and return to medium heat. Stir continuously for 2-3 minutes until your velouté sauce thickens.  Once thickened, remove from heat and enrobe your scallops in your sauce, heating them through. Preheat your oven to 400F.

In buttered scallop shells, or ramekins, or oven proof dishes, place 1/2 cup scallop/sauce mixture and top with 2 tbsp grated Swiss cheese. Place in oven 10 minutes or so until cheese is melted and bubbly and browned.

Serves 6.

This recipe is modified from Julia Child’s recipe located in her book The Way To Cook, and part of her 6-part video series (now out of print).