Julia Child's Recipes -- Gratine Of Sauteed Scallops Provencal

8 servings, as a first course

1 1/2 pounds sea scallops, cut into slices 1/4-inch thick

Salt to taste

Freshly ground black pepper to taste

1/2 cup flour for dredging

1/4 cup clarified butter or olive oil

1 1/2 tablespoons minced shallots

1 large clove garlic, peeled and minced

2 1/2 cups ripe tomatoes, peeled, seeded, juiced and diced; or canned Italian plum tomatoes, drained, seeded and diced

2/3 cup dry white French vermouth

A handful of fresh parsley, minced

1/4 cup freshly grated Parmesan or Swiss cheese

1/4 cup fresh white bread crumbs

2 tablespoons melted butter or olive oil

1. Dry the scallops and spread on a piece of wax paper. Toss with a sprinkling of salt and pepper. The moment before sauteing, toss them in the flour, turn them into a sieve and shake off the excess flour.

2. Set a 10- to 12-inch frying pan, preferably nonstick, over high heat, add the clarified butter or oil, and when hot add the scallops. Just as the scallops begin to brown, about 1 minute, toss with the shallots and garlic, then add the tomatoes and vermouth.

3. Boil over high heat for a moment, tossing and folding until the juices have thickened enough to enrobe the scallops; fold in the parsley. Taste and correct the seasoning. (If there seems to be too much liquid, transfer the scallops and tomatoes with a slotted spoon to the baking dish and boil the liquid until thickened. Pour over the scallops and continue.)

4. Turn the scallops into shells or a baking dish. Sprinkle with the cheese and bread crumbs, and drizzle with the butter or oil. Heat slowly under a hot broiler for 1-2 minutes, only until bubbling and lightly browned. Serve immediately. From "The Way to Cook" by Julia Child. ----------------------------------------------------------------- Julia Child's Salade Nicoise

4 servings

Vinaigrette:

1 medium clove garlic, forced through a press

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon white or red wine vinegar

1/2 teaspoon dry mustard

1/2 cup olive oil

Freshly ground black pepper

Fresh or dried herbs, such as basil

Potato salad:

4 medium-sized white potatoes

1 tablespoon finely minced shallot or green onions

Salt and pepper to taste

2-3 tablespoons chicken broth

2-3 tablespoons water

Salad:

1/2 pound fresh green beans, cleaned and trimmed

1 large head Boston lettuce, cleaned and chilled

4 tomatoes, quartered

3 hard-cooked eggs, peeled and halved or quartered

2 ounces anchovies packed in oil, drained

2-3 tablespoons drained capers

1/2 cup black olives, preferably imported

1 (6-7 ounce) can tuna packed in water, drained

2-3 tablespoons chopped parsley

1. To prepare the sauce: With a pestle or the back of a spoon, pound together the garlic and salt to a paste. Beat in a tablespoon each of lemon juice and wine vinegar, and the dry mustard. Slowly whisk in the olive oil; add the pepper and herbs. Refrigerate until ready to use.

2. To prepare the potato salad: Scrub the potatoes; steam or boil until tender, about 20 minutes. Cut into chunks, or slice 1/2-inch thick. Toss warm potatoes gently with shallots, salt, pepper, chicken broth and water. Allow the potatoes to sit 4 minutes, tossing once or twice so the potatoes absorb the liquid evenly. Add 1/4 cup dressing, toss again and refrigerate.

3. To prepare the salad: Place the beans in boiling water 5 minutes. Drain and rinse with cold water until chilled. Drain and pat dry; chill.

4. Toss the lettuce with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. Turn the potato salad into the middle of the leaves. Arrange tomatoes around the potatoes and drizzle with a little dressing. Toss the beans with a spoonful of dressing and arrange around the tomatoes. Distribute eggs, yolk side up, at decorative intervals. Garnish with anchovies and capers.

5. Ring the potatoes with a line of black olives. Break up the tuna and arrange it in the center of the potato salad, or at intervals around the edge. Drizzle with dressing and spoon any leftover dressing over potatoes. Garnish with parsley and serve.