sole meunière dish over at Clio.
|Sole Meunière by Chef Douglas Rodrigues of Clio|
1/3 cup minced yellow onions
5 tablespoons butter (!!)
11/2 tablespoons minced shallot, or green onions
1 clove minced garlic
11/2 lbs. washed scallops
salt and pepper
1 cup flour
2/3 cup white wine, or 1/2 cup dry vermouth and 3 tablespoons water
1/2 bay leaf
1/8 teaspoon thyme
1/4 cup grated swiss cheese
Cook onions slowly in butter 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. (Your kitchen will small incredible right about now). Dry scallops and cut into 1/4 inch thick slices. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess. Saute scallops quickly in very hot butter and oil for 2 minutes to brown them lightly. If you have people waiting to eat these, the aroma will make it very difficult for them to wait for this dish. I highly recommend serving them a cheese plate ahead of time to prevent someone from coming in the kitchen and burning their fingers in hot oil and butter when they try to steal a scallop! Next, pour the wine (or vermouth) and water, into the skillet with scallops. Add the herbs and cooked onion mixture. Cover and simmer for 5 minutes. Uncover, and if necessary, boil down the sauce rapidly for a minute until it is lightly thickened (I let it boil down for a few minutes). Spoon the shallots and sauce evenly into shells, or individual casserole dishes. Sprinkle with cheese and dot with butter (!). Run under moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly. Enjoy!!!
|Did I mention that there was butter in this recipe?!|