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Ina Garten’s Make-Ahead Coquilles St.-Jacques

Date Added: 1/6/2015    Source: cooking.nytimes.com

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Ingredients
  • 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, approximately 1 cup
  • 12 ounces cremini mushrooms, cleaned, stems discarded, sliced
  • 1/4 cup brandy or Cognac
  • 1 1/2 cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)
  • 1/4 cup minced flat-leaf parsley
  • 5 ounces Gruyère cheese, grated
  • 1/4 cup extra-virgin olive oil
  • 2 pounds bay scallops, or quartered sea scallops, abductor muscles removed

View the full recipe at cooking.nytimes.com

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