Coquilles St. Jacques (baked scallops)
Coquilles St.-Jacques is a classic French preparation of scallops in a creamy sauce, under a crust of breadcrumbs and cheese. The fancy starter can be made in advance and reheated in the oven. With its whisper of curry powder in the rich, unctuous sauce, it gets better as it sits. You can serve it in a larger casserole, but little gratin dishes are perfect. One per guest.
- Serves
- 4-6
Directions
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Set a saucepan over medium heat and melt 4 tablespoons of the butter. When it foams, add the flour, and cook the roux for approximately 2 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.
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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.
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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 minute, or until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper. Stir again to combine. Add the mushroom mixture to the cream sauce and set aside.
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Place the breadcrumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine until it is a sticky bread topping.
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Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes or mini cast iron pans. 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.
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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.
From Shawnie's class “Recipes from the Norman Countryside”
