If you adore elegant seafood dishes that are surprisingly easy to prepare ahead of time, you are going to fall head over heels for Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe. This classic French-inspired scallop casserole dazzles with a rich, creamy sauce enhanced by aromatic mushrooms, shallots, and a hint of curry, all crowned with a golden, cheesy breadcrumb topping. What makes this dish truly special is how you can prep it entirely in advance, freeing up your time when it’s party time or a cozy dinner calls—without any compromise on flavor or finesse.
Ingredients You’ll Need
Every ingredient in Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe plays a vital role, coming together in perfect harmony to deliver luscious texture and layers of fresh, vibrant taste. From the buttery base to the fresh bay scallops, each item adds a whisper of luxury and comfort.
- Unsalted butter (8 tablespoons): Provides the essential richness and silkiness needed for the sauce and sautéing.
- All-purpose flour (1/4 cup): Helps thicken the creamy sauce to just the right consistency.
- Seafood stock, clam juice or low-sodium chicken stock (1 1/2 cups): Infuses the dish with subtle ocean depth and savory flavor.
- Heavy cream (1 cup): Brings indulgent creaminess that makes the sauce irresistible.
- Curry powder (1/4 teaspoon): Adds a delicate warmth and exotic note without overpowering.
- Kosher salt and freshly ground black pepper: Essential seasoning to enhance every flavor in the recipe.
- Shallots (3 large, diced): Deliver gentle sweetness and aromatic freshness when sautéed.
- Cremini mushrooms (12 ounces, sliced): Add earthiness and a meaty texture to the dish.
- Brandy or Cognac (1/4 cup): Introduces a subtle boozy richness that cooks off leaving nuanced flavor.
- Fresh bread crumbs (1 1/2 cups): Create the satisfyingly crisp, golden topping for perfect contrast in each bite.
- Minced flat-leaf parsley (1/4 cup): Sprinkles fresh herbaceous brightness throughout the dish.
- Gruyère cheese (5 ounces, grated): Melts beautifully to add nutty, savory notes into the crust.
- Extra-virgin olive oil (1/4 cup): Keeps the breadcrumb mixture perfectly moist and golden.
- Bay scallops (2 pounds): The star of the plate, tender and sweet, making every bite memorable.
How to Make Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe
Step 1: Preparing the Cream Sauce
Begin by melting 4 tablespoons of butter over medium heat in a saucepan. Once foamy, whisk in the flour and cook for about 4 minutes to develop a lightly golden roux. Gradually add your chosen seafood stock, whisking continuously until smooth and thickened. Stir in the heavy cream, curry powder, salt, and pepper. Bring this luscious sauce just to a boil, then reduce the heat and gently simmer for around 10 minutes while stirring occasionally. This step lays down a beautiful, silky base that’s bursting with flavor.
Step 2: Sautéing Shallots and Mushrooms
In a large sauté pan, melt 3 tablespoons of butter over medium heat. Toss in the diced shallots and cook gently until translucent and soft, about 5 minutes. Add the sliced cremini mushrooms next and continue cooking for 8 to 10 minutes until the mushrooms release their moisture and begin to brown. Splash in the brandy or Cognac to lift the flavors, cooking for another 1 to 2 minutes until most of the alcohol evaporates. Season with salt and pepper, then combine this fragrant mushroom mixture with the simmering cream sauce you prepared earlier.
Step 3: Preparing the Topping
In a large bowl, stir together the fresh bread crumbs, minced parsley, and grated Gruyère cheese. Drizzle the extra-virgin olive oil over the mixture, stirring well to moisten the crumbs thoroughly. This topping will crisp up beautifully in the oven, providing the perfect textural complement to the creamy scallops underneath.
Step 4: Assembling the Coquilles
Lightly butter six 1 1/2-cup gratin dishes with the remaining tablespoon of butter. Evenly distribute the bay scallops among these dishes, then pour over the mushroom cream sauce. Finally, generously spoon the breadcrumb mixture over the top of each dish, giving each one a flavorful and crispy cap. Place all the dishes on a sheet tray and cover lightly with foil or plastic wrap. Now you can refrigerate the assembled coquilles for up to 24 hours, making it a brilliant option for entertaining with ease.
Step 5: Baking to Perfection
When ready to serve, preheat your oven to 400 degrees Fahrenheit. Remove the cover from the dishes and bake on the sheet tray for about 20 minutes, until the tops are bubbling and golden brown and the scallops are perfectly cooked. The result is a dish that looks restaurant-worthy but feels like a comforting meal made just for you.
How to Serve Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe
Garnishes
To add an extra layer of elegance, try sprinkling freshly chopped parsley or a few delicate microgreens on top just before serving. A light squeeze of lemon can brighten the richness, lending a fresh zing that cuts through the creamy sauce beautifully.
Side Dishes
This dish pairs wonderfully with simple sides that won’t compete with its delicate flavors. Think buttery steamed asparagus, a crisp green salad with a light vinaigrette, or fragrant saffron rice that soaks up the luscious sauce.
Creative Ways to Present
If you want to impress your guests further, serve portions in mini ramekins for individual servings or spoon the scallops and sauce over toasted baguette slices as an elegant appetizer. For a family-style meal, a beautiful large gratin dish will entice everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers of Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe keep nicely in an airtight container in the refrigerator for up to 2 days. The flavors even deepen a bit as they rest.
Freezing
You can freeze the assembled but unbaked coquilles for up to one month. Be sure to wrap them tightly with plastic wrap and then foil to protect texture and flavor. Thaw overnight in the fridge before baking.
Reheating
To reheat, place the coquilles in a preheated 350-degree oven until warmed through and bubbling, about 15 minutes. This helps maintain the crisp, golden topping better than microwaving.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! If using frozen scallops, just thaw them completely and pat dry to remove excess moisture before assembling the dish. This prevents watering down the sauce.
Is there a vegetarian version of Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe?
While this recipe centers on scallops, you can swap in heartier mushrooms or artichoke hearts to make a delicious vegetarian casserole that still captures the creamy, cheesy essence.
What can I substitute for Gruyère cheese?
Gruyère adds a unique nuttiness, but you can substitute with Swiss cheese or a mild Parmesan for similar melt and flavor characteristics.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free flour to make the sauce and gluten-free bread crumbs for the topping. The flavors will remain just as divine.
What wine pairs well with this dish?
A crisp, unoaked Chardonnay or a dry Sauvignon Blanc beautifully complements the richness of the scallops and creamy sauce without overpowering the dish.
Final Thoughts
Ina Garten’s genius in Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe lies in elevating a classic seafood dish to effortless elegance with the bonus of advanced prep. It’s the perfect way to bring French sophistication to your table while enjoying the ease of make-ahead cooking. Give this recipe a try and revel in the warm compliments that are sure to follow!
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Ina Garten’s Make-Ahead Coquilles St.-Jacques Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Ina Garten’s Make-Ahead Coquilles St.-Jacques is a luxurious French seafood casserole featuring tender scallops baked in a creamy mushroom and wine sauce, topped with a crispy Gruyère and breadcrumb crust. This elegant dish can be prepared in advance and baked just before serving, making it perfect for entertaining or a special family meal.
Ingredients
For the Sauce
- 8 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock, clam juice, or low-sodium chicken stock
- 1 cup heavy cream
- 1/4 teaspoon curry powder
- Kosher salt and freshly ground black pepper, to taste
- 3 large shallots, peeled and diced (about 1 cup)
- 12 ounces cremini mushrooms, cleaned, stems discarded, sliced
- 1/4 cup brandy or Cognac
For the Topping
- 1 1/2 cups fresh bread crumbs (about 6 slices white bread, crusts removed, finely chopped or pulsed)
- 1/4 cup minced flat-leaf parsley
- 5 ounces Gruyère cheese, grated
- 1/4 cup extra-virgin olive oil
For the Main
- 2 pounds bay scallops, or quartered sea scallops, abductor muscles removed
Instructions
- Make the Sauce: Set a saucepan over medium heat and melt 4 tablespoons of the butter. When it foams, whisk in the flour and cook for approximately 4 minutes, whisking constantly to form a roux. Gradually add the seafood stock, whisking until smooth and thickened. Stir in the heavy cream, curry powder, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, stirring occasionally. Set aside.
- Prepare the Mushroom Mixture: In a large sauté pan over medium heat, melt 3 tablespoons butter. When it foams, add the diced shallots and cook, stirring occasionally, until translucent and tender, about 5 minutes. Add the sliced cremini mushrooms and cook for 8 to 10 minutes until they release their liquid and begin to brown. Pour in the brandy or Cognac and cook for 1 to 2 minutes until most of the alcohol evaporates. Season with 1 teaspoon salt and 1/2 teaspoon pepper, stir well, then combine with the prepared cream sauce. Set aside.
- Prepare the Topping: In a large bowl, mix together the fresh bread crumbs, minced flat-leaf parsley, and grated Gruyère cheese. Drizzle the olive oil over the mixture and stir until evenly moistened. Set aside.
- Assemble the Coquilles: Use the remaining 1 tablespoon of butter to grease six 1 1/2-cup gratin dishes. Divide the scallops evenly among the dishes and spoon equal amounts of the creamy mushroom sauce over the scallops. Evenly distribute the breadcrumb topping over each dish. Place the gratin dishes on a sheet tray, cover loosely with foil or plastic wrap, and refrigerate for up to 1 day until ready to bake.
- Bake the Coquilles: Preheat the oven to 400°F (204°C). Remove the cover from the sheet tray and place the gratin dishes in the oven. Bake for approximately 20 minutes, or until the breadcrumb topping is lightly browned and bubbling, and the scallops are cooked through. Serve immediately.
Notes
- Scallops should be fresh and dry for best texture; if using frozen, thaw and pat dry thoroughly.
- Make sure to remove the abductor muscles from the sea scallops for a more tender bite.
- This dish can be prepared a day ahead and stored in the refrigerator before baking for convenience.
- You can substitute seafood stock with clam juice or low-sodium chicken stock depending on availability.
- Gruyère cheese is integral for the classic flavor, but Swiss or Emmental cheese can be used as an alternative.
- If you prefer a bit more heat, consider adding a pinch of cayenne pepper to the sauce.
