Coquilles Saint Jacques

Prep Time45 mins
Cook Time20 mins
Course: Main Course
Servings: 6 people

Equipment

  • six (1 1/2-cup) gratin dishes

Ingredients

  • 8 tbsp 1 stick unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1 1/2 cups seafood stock or clam juice
  • 1 cup heavy cream
  • 1/2 tsp curry powder
  • Kosher salt and freshly ground black pepper
  • 1 cup small-diced shallots 4 large
  • 12 ounces cremini mushrooms caps brushed clean, stems discarded
  • 1/4 cup Somerset Ridge Tawny Port
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup minced fresh flat-leaf parsley
  • 5 ounces grated Gruyère cheese
  • 1/4 cup good olive oil
  • 2 pounds fresh bay scallops drained, side muscles removed

Instructions

  • Preheat the oven to 400 degrees
  • Place six (1 1/2-cup) gratin dishes on 2 sheet pans
  • Melt 4 tablespoons of the butter over medium heat in a medium saucepan
  • Add the flour and cook for 2 minutes, whisking constantly
  • Add the seafood stock and whisk until it is smooth and thickened
  • Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper
  • Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally
  • Set aside
  • Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat
  • Add the shallots and sauté for 2 to 3 minutes, until tender
  • Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often
  • Add the Tawny Port
  • Cook for 1 to 2 minutes, until most of the liquid has evaporated
  • Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside
  • Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs
  • Set aside.
  • 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
  • Bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly
  • Serve hot.