Coquilles St Jacques brochettes

Ok, I am on a scallop kick this weekend because I discovered that I had a load of frozen scallops in the freezer. Don´t you love it when you do a little excavation in your freezer and find dinner? This is another Julia Child recipe and, as you would expect, you can´t go wrong. It is just delicious. The recipe is very easy and quick to do too. This recipe is from her cookbook, ¨From Julia´s Child´s Kitchen¨ which is a real gem. (I saw it on amazon for as little as .65 cents in case you are interested). There are recipes in this book which are not in her Mastering the Art of French Cooking.

Now on with the recipe!

Serves 4

1.5 or 2 pounds of scallops

Salt and pepper

About 1/2 cup of flour

4-6 bay leaves

About 1/2 cup melted butter

About 1 cup bread crumbs

Clean the scallops.  Drain and dry on paper towels.  Set aside. In a large bowl, mix the flour, salt and pepper. Put in the scallops and toss to coat well. Place the scallops in a colander to shake off any excess flour.Start placing the scallops on the skewere. I put 1 scallop and then on small piece of bay leaf. When all the scallops have been placed on the skewers, brush them with melted butter and then roll them in bread crumbs. Then dribble a few more drops of butter on top. Broil or barbecue them for about two minutes on each side. They should feel springy to the touch when they are done. Serve immediately.