This dish is a scallop lover’s dream come true!  The combination of the shallots, garlic, thyme,  and wine create an elegant sauce.  Keep this up your sleeve for company “wow dishes”!  I love to serve it with grilled asparagus.  If you don’t have the gratin dishes feel free to place it in a glass or ceramic baking dish.

Coquilles St. Jacques  – Scallops in Creamy White Sauce

 2 T butter, divided

4 shallots minced

2 cloves garlic minced

½ C flour

1 ½ pounds scallops (muscles removed)

2/3 C white wine

1tsp. chopped fresh thyme

1 tsp. kosher salt

1 bay leaf

6 T shredded Swiss cheese

Melt butter in nonstick skillet over medium heat; add shallots and garlic and cook for about a minute.  Remove from skillet.

Place flour in a large, zip-top plastic bag.  Add scallops.  Seal bag; shake to coat.

Preheat broiler.

Melt 1 T of butter in skillet over medium heat.  Add scallops, sauté 4 minutes until scallops are opaque.  Return the scallion and garlic mixture to pan.  Add wine and next 4 ingredients to the pan.  Cover and reduce to a simmer for 4 minutes.  Remove and discard bay leaf.  Spoon the scallop mixture into 4 gratin dishes.  Top evenly with cheese.  Broil until the cheese melts.