I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 288/524 (from Julie's count)...but really 659

Tuesday, November 30, 2010

VEGAN COQUILLES ST. JACQUES À LA PROVENÇALE

[Scallops Gratinéed with Wine, Garlic, and Herbs]

...To finish up the Vegan Mo Fo with a bang - we decided to use up another can of the Vegi-Scallops that we brought back from NC...We had made another delicious version of Vegan Scallops a while back...

...and I must say that this recipe was just as good!...

...dust 'scallops' with salt pepper and flour...

...and allow to dry...

...get some butter (Earth Balance) very hot...

...and sauté the 'scallops' quickly in the hot 'butter'...

...until lightly browned...

...add the wine...

...some minced onions...

...and the herbs...

...boil until lightly thickened...

...butter some scallop shells...

...spoon on the 'scallops' and sprinkle with cheeze and dot with 'butter'...Julia says the recipe can be made ahead to this point and refrigerated...

...just before serving - run them under a broiler for 3-4 minutes to brown the cheeze lightly and warm them through...

...beautiful!...

...served with some rice and peas...

...so very good!...


Substitutions:
Earth Balance for Butter
Vegi-Scallops for scallops
Vegan Cheeze for the Cheese - I used Daiya Mozarella

Recipe here: Mastering the Art of French Cooking

p. 218-219

1 comment:

  1. They look delicious! Well done on all your MoFo'ing.
    :)

    ReplyDelete