Ina Garten's Coquilles Saint Jacques (French Scallops Gratin)

By Food Network · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F and set six 1 1/2-cup gratin dishes on 2 sheet pans.
2. Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook 2 minutes, whisking constantly. Add the seafood stock and whisk until smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil, lower the heat and simmer 10 minutes, stirring occasionally. Set aside.
3. Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add them, and cook 8 minutes, stirring often. Add the Cognac and cook 1 to 2 minutes, until most of the liquid has evaporated. Season with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
4. In a medium bowl, combine the bread crumbs, parsley, Gruyère and olive oil, stirring to moisten the crumbs. Set aside.
5. Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly.

Summarized from Food Network's video. Watch it for the details.

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