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Ina Garten's Coquilles St. Jacques Recipe

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Ina Garten's Coquilles St. Jacques
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Ingredients

  • 8 tablespoons unsalted butter, divided
  • 1 ½
  • cups seafood stock, clam juice or low-sodium
  • chicken stock
  • Kosher
  • salt and freshly ground black pepper, to taste
  • 3 large shallots, peeled and diced, approximately 1 cup
  • 12 ounces cremini mushrooms, cleaned, stems discarded,
  • sliced
  • 1 ½
  • cups fresh bread crumbs (approximately 6
  • slices white bread, crusts removed, finely chopped or pulsed in a food
  • processor)
  • ¼ cup minced flat-leaf parsley
  • 5 ounces Gruyère cheese, grated
  • ¼ cup extra-virgin olive oil
  • 2 pounds bay scallops, or quartered sea scallops, abductor
  • muscles removed
  • 1. Set
  • a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When
  • it foams, add the flour, and cook for approximately 4 minutes, whisking
  • constantly. Add the stock, and whisk again, until it is smooth and thick. Add
  • the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring
  • the sauce just to a boil, then lower heat and simmer for approximately 10
  • minutes, stirring occasionally. Set aside.
  • 2. Put
  • 3 tablespoons butter in a large sauté pan set over medium heat. When it melts
  • and foams, add the shallots, and cook, stirring occasionally, until they are
  • clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and
  • cook for 8 to 10 minutes, until they have released their liquid and are just
  • starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until
  • the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and
  • 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the
  • last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the

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