Coquilles St. Jacques Á La Provençal
(Vegan Scallops in White Wine, Garlic and Herbs)
The following proportions are sufficient for a first course. Double them for a main course. Serve with a dry white wine.
1/3 cup minced yellow onions
1 Tb Vegan butter (I recommend Earth Balance)
1 ½ Tb minced shallots or green onions
1 clove minced garlic
1 ½ lbs washed large white mushrooms (these will be your scallop;)
Salt & pepper
1 cup sifted flour in a dish
2 Tb Vegan butter (I recommend Earth Balance)
1 Tb olive oil
A 10 inch skillet
1 1/3 cup dry white wine
6 Tb water
1 Bay leaf
1/8 tsp Thyme
6 porcelain or Pyrex shells 1/3 cup capacity oven safe
¼ cup Mozzarella style shreds (I recommend daiya brand)
2 Tb butter cut into pieces
Cook the onions slowly in butter in a small sauce pan for 5 mins or so, until tender and translucent but not browned. Stir in the shallots or green onions, and garlic, and cook slowly for 1 minute more. Set aside.
Dry the “scallops” and cut in ½. Just before cooking roll in flour and shake off excess flour. (Keep in mind the more flour the thicker the broth will become). Sprinkle with salt and pepper.
Sauté the “scallops” quickly in very hot butter and oil for 2 mins to brown them lightly.
Pour the wine and water, into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 mins. 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 Pyrex or porcelain cups. Sprinkle with cheese and dot with butter.
Set aside or refrigerate until ready to serve.
Just before serving, run under a moderately hot broiler for 3 to 4 mins to heat through and brown the cheese lightly.