Coquilles St. Jacques - cooking recipe

Ingredients

1 lb. (or 2 c.) scallops, cut into 1/2-inch pieces
lemon juice
salt and pepper to taste
1/2 c. flour
2 Tbsp. minced shallots or scallions
3 Tbsp. grated Swiss cheese
3/4 c. dry white vermouth
4 oz. mushrooms, sliced
2 Tbsp. butter, melted
2 Tbsp. parsley

Preparation

Wash, cut and dry scallops on paper toweling.
Place on large double sheet waxed paper.
Sprinkle with drops of lemon juice, then with salt and pepper to taste.
The moment before sauteing, dredge scallops with flour and shake in a sieve, to dislodge excess flour.