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
Scale
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.
