Ina Garten Easy Coquilles Saint Jacques

Ina Garten easy coquilles Saint Jacques are an elegant baked seafood gratin made with bay scallops, cremini mushrooms and Gruyère, ready in 1 hour 10 minutes. Save this make ahead dinner party dish for Christmas, date night or a special weeknight dinner, because you can assemble it a day early.

Cook the mushrooms for the full 8 minutes and let the Cognac cook down, because that builds the deep, earthy flavor of the sauce. Rush it and the gratin tastes watery instead of rich.

Ina Garten has served this scallop gratin at dinner parties since she was first married, and she loves how sweet scallops play against earthy mushrooms and crisp Gruyère crumbs. Her best trick is that you can assemble it early and bake it right before guests sit down, as she shares in Make It Ahead (2014).

Source: Make It Ahead (2014)

Ina Garten Easy Coquilles Saint Jacques

0.0 from 0 votes

Course: DinnerCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

640

kcal

Tender scallops and mushrooms sit in a curry-spiced cream sauce under a golden Gruyère bread crumb crust. It bakes until bubbly, so the sauce stays silky while the top turns crisp.

Ingredients

• 8 tablespoons (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 teaspoon 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 Cognac or brandy
  

• 1 1/2 cups fresh bread crumbs (see note)
  

• 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 (see note)
  

Directions

• Preheat the oven: Preheat the oven to 400°F and set six 1 1/2-cup gratin dishes on 2 sheet pans. That way the dishes are ready to fill and the pans catch any bubbling sauce.
• Make the cream sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat, then whisk in 1/4 cup flour and cook for 2 minutes. Add 1 1/2 cups seafood stock and whisk until smooth and thickened. Then whisk in 1 cup cream, 1/2 teaspoon curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Simmer the sauce: Bring the sauce to a boil, then lower the heat and simmer for 10 minutes, stirring now and then. Set it aside while you work on the mushrooms.
• Cook the shallots: Heat the remaining 4 tablespoons butter in a 12-inch sauté pan over medium-low heat. Sauté 1 cup diced shallots for 2 to 3 minutes until tender.
• Add the mushrooms: Slice 12 ounces cremini mushroom caps 1/2 inch thick, stir them into the shallots and cook for 8 minutes, stirring often. Then add 1/4 cup Cognac and cook for 1 to 2 minutes until most of the liquid has evaporated.
• Season the mushrooms: Sprinkle the mushrooms with 1 teaspoon salt and 1/2 teaspoon pepper. Set the pan aside off the heat.
• Mix the topping: Combine 1 1/2 cups fresh bread crumbs, 1/4 cup minced parsley, 5 ounces grated Gruyère and 1/4 cup olive oil in a medium bowl. Stir until the crumbs are moist, then set aside.
• Assemble the gratins: Stir the mushrooms into the cream sauce, then add 2 pounds bay scallops and 1 1/2 teaspoons salt and mix well. Divide the mixture among the gratin dishes and sprinkle the bread crumb topping evenly over each.
• Bake and serve: Bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart 14-cup food processor, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I assemble these gratins ahead of time?

You can build them completely a day early. Cover the dishes and keep them in the fridge, then bake right before dinner, which makes this a stress-free dish for guests.

Can I use sea scallops instead of bay scallops?

Yes, use 2 pounds of sea scallops and quarter them so they cook at the same pace as bay scallops. Smaller pieces also spread more evenly through the sauce.

How do I make fresh bread crumbs?

Remove the crusts from 6 slices of white sandwich bread and dice them. Then pulse them in a food processor with the steel blade until they form crumbs.

Can I swap the Cognac for something else?

Brandy works the same way, since the recipe already allows either one. Cook it down until most of the liquid has evaporated so the sauce doesn't taste harsh.

What is the biggest mistake with scallop gratins?

Overcooking is the most common problem, because scallops turn rubbery fast. Stick to the 20 minutes in the oven and pull the dishes once the sauce is bubbly and lightly browned.