INA GARTEN'S MAKE-AHEAD COQUILLES ST.-JACQUES
Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It makes for a beautiful entree that matches well with a green salad, flinty white wine and good conversation. It can be made the day before serving and heated through in an oven while guests gather. "A lot of dishes taste better after they sit for a while," Garten said. With its whisper of curry powder in the rich, unctuous sauce, this is one of them. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. One per guest.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 21 grams, Carbohydrate 42 grams, Fat 50 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 25 grams, Sodium 1072 milligrams, Sugar 8 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khalique Ahmed
[email protected]Meh.
Lilly Pulham
[email protected]Overall, I thought this was a good recipe. The scallops were cooked well and the sauce was flavorful. However, I would make a few changes next time, such as using less salt and cooking the scallops for a shorter amount of time.
Rakib Vai 999
[email protected]This recipe is not for beginners. It's a bit complicated and requires some skill in the kitchen.
Otaku scientist
[email protected]The sauce was too salty for my taste. I would recommend using less salt.
Gebrela Ashebir
[email protected]I followed the recipe exactly and the scallops were overcooked. I would recommend cooking them for a shorter amount of time.
Bon Mwania
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Scelo Mathonsi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The Coquilles St. Jacques is a truly special dish.
M4n Gaming
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the sauce was delicious.
freaky artist
[email protected]This is my go-to recipe for Coquilles St. Jacques. It's always a crowd-pleaser.
King of Stones
[email protected]I made this dish for a dinner party and it was a huge success! Everyone raved about the scallops and the sauce.
Rashford Pro max
[email protected]I love Ina Garten's recipes, and this one is no exception. The Make-Ahead Coquilles St. Jacques is a delicious and elegant dish that is perfect for a special occasion.
Jalen Stranger things man
[email protected]This was my first time making Coquilles St. Jacques, and I was pleasantly surprised at how easy it was to follow Ina Garten's recipe. The dish turned out beautifully and was a big hit with my dinner guests.
sana aftab
[email protected]Ina Garten's Make-Ahead Coquilles St. Jacques was an absolute delight! The scallops were cooked to perfection, and the sauce was rich and flavorful. I especially appreciated the convenience of being able to make this dish ahead of time.