Baked Scallop Gratins a la Julia Child | Oregonian Recipes
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Cooking tools:
- Baking dish
- Saute pan
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
Ingredients
- 2 tablespoons butter (divided)
- 1 large shallot, finely chopped (about 1/2 cup)
- 1 teaspoon finely chopped garlic
- 1 1/2 pounds bay scallops, patted dry
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/3 cup all-purpose flour
- 1 tablespoon olive oil (divided)
- 2/3 cup dry white wine, such as sauvignon blanc or pinot gris
- 1 small bay leaf
- 2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme
- 1/3 cup shredded Swiss cheese
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