Easy Coquilles Saint Jacques Make It Ahead Ina Garten Yield: 6 servings 8 Tbsp.(1 stick) unsalted butter, divided ¼ cup all-purpose flour 1½ cups seafood stock or clam juice 1 cup heavy cream ½ 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 ¼ cup Cognac or brandy 1½ cups fresh bread crumbs (see note) ¼ cup minced fresh flat-leaf parsley 5 ounces grated Gruyère cheese ¼ cup good olive oil 2 pounds fresh bay scallops, drained, side muscles removed (see note) Preheat the oven to 400o and place six (1½-cup) gratin dishes on 2 sheet pans. Slice the mushroom caps ½-inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and ½ 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 1½ teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot. Note: For fresh bread crumbs, remove the crusts from 6 slices of white sandwich bread, dice, and pulse in a food processor fitted with the steel blade, until it forms crumbs. You can substitute 2 pounds of sea scallps, quartered, for the bay scallops. To make it ahead, assemble the gratins completely, cover and refrigerate for up to a day. Bake before dinner.

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