Coquille St. Jacques - cooking recipe

Ingredients

1/3 c. minced onion
1 Tbsp. margarine
1 lb. bay scallops
salt and white pepper
flour to coat scallops
2 Tbsp. margarine
2 Tbsp. olive oil
1/4 tsp. basil
1/2 c. dry Vermouth
3 Tbsp. water
grated Parmesan cheese

Preparation

Saute onion and 1 tablespoon margarine until soft.
Coat scallops with flour seasoned with salt and white pepper.
In a large skillet, saute the scallops in 2 tablespoons olive oil and 2 tablespoons margarine for 2 minutes.
Add basil, Vermouth, water and sauteed onions.
Simmer for 5 minutes, covered.
Pour into deep pie plate; sprinkle with Parmesan cheese and broil for 2 to 3 minutes, until brown.
Serve over white rice.