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Ina Garten's Make Ahead Coquilles St Jacques
Joined: Dec 12, 2005
Posted to Thread #28918 at 2:23 pm on Aug 3, 2016
8 tablespoons unsalted butter, divided
¼ cup all-purpose flour
1 ½ cups seafood stock, clam juice or low-sodium chicken stock
1 cup heavy cream
¼ teaspoon curry powder
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
¼ cup brandy or Cognac
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
Step 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.
Step 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 cream sauce, and set aside.
Step 3 Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
Step 4 Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
Step 5 When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.
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Other messages in this thread:
- 28918. Frozen scallops & Ina Garten: She lifted them out of medocrity with Make Ahead Coquilles St. Jacque [LINK] - MarilynFL - 2:21pm on 08/03/16 (16)
- Ina Garten's Make Ahead Coquilles St Jacques - MarilynFL - 2:23pm on 08/03/16
- ...and special thanks to Sarah Chase, who made me crave scallops and taught me about abductor - MarilynFL - 5:54pm on 08/03/16
- If I only could get hubby to eat scallops...sigh...... [NT] - deb-in-MI - 2:38pm on 08/03/16
- deb, the comment section lists quite a few substitutions. Apparently a lot of people have scallop - MarilynFL - 3:01pm on 08/03/16
- Thanks for pointing this out! [NT] - deb-in-MI - 8:10pm on 08/03/16
- This is am amazing dish...we love it! Great presentation [NT] - KarenNoCA - 3:57pm on 08/03/16
- Make ahead Coquille St. Jacques... - Richard in Cincy - 4:25pm on 08/03/16
- Glad to see this dish getting some love. It's such a wonderful recipe. If you look on the bag of - Curious1 - 5:40pm on 08/03/16
- It is amazing people how many folks have told me they dislike scallops because they are tough... - KarenNoCA - 6:23pm on 08/03/16
- Just snuck cooked scallops and shrimp leftovers into the freezer - colleenmomof2 - 9:13pm on 08/03/16
- Re: English muffins. When the kids were home I would make them pizzas - KarenNoCA - 10:53pm on 08/03/16
- Yes, that was always good for them. Also made the MacDonald's egg mcmuffin for them - Charley - 1:47pm on 08/04/16
- I am sure your version is much better than McD's. Tried it one time, a very long time ago - KarenNoCA - 2:13am on 08/05/16
- McD's English muffins are squishy. And I mean that in all its squishiness. Now, if you want a GREAT [LINK] - MarilynFL - 10:35am on 08/05/16
- Perhaps, but the "idea" is excellent for a breakfast sandwich. And it was good!! ;o) [NT] - Charley - 10:58am on 08/05/16
- I make English muffin pizzas and freeze them on a cookie sheet - Dawn_MO - 9:47pm on 08/11/16