Add the stock, and whisk again, until it is smooth and thick. Top each gratin dish with a handful or two of the bread-crumb mixture. Get recipes, tips and NYT special offers delivered straight to your inbox. Serve hot. View mobile site 1 ½ cups seafood stock, clam juice or low-sodium chicken stock. When ready to cook, preheat the oven to 400. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. | 3. Set aside. When ready to cook, preheat the oven to 400. Top each gratin dish with a handful or two of the bread-crumb mixture. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Create your own group to share recipes and discuss them with other chefs! Then she surprised me for my birthday by preparing one of the more delicious meals I’ve ever eaten, Coquilles St. Jacques, which are scallops in a cream sauce. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Feedback Provided courtesy of Ina Garten. barefoot contessa Recipes Cookbooks Cookbook Index TV & Events Ina's World Shop Entertaining. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Oct 8, 2019 - Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the sta… Delicious recipes delivered right to your inbox. Add the stock, and whisk again, until it is smooth and thick. "Make it Ahead" by Ina Garten © Clarkson Potter 2014. ¼ teaspoon curry powder. Sprinkle with bread crumbs, and cheese. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Add, the sauce just to a boil, then lower heat and simmer for approximately 10. minutes, stirring occasionally. Cook In Advance. 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. Add the mushrooms to the cream sauce. Food stylist: Maggie Ruggiero. You can make it in a casserole, but little gratin dishes are better and come in handy far more often than you might think. Unsubscribe at anytime. Your email address will not be published. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. 10 to 20 minutes, depending on the greens. I am a huge fan of Ina Garten or as a friend of mine once said “What’s not to like?”  Ina makes great food accessible to even the most amateur cook. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day. Mar 16, 2016 - Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the sta… Put 3 tablespoons butter in a large sauté pan set over medium heat. Ina points out that there are plenty of foods that benefit from ‘aging’ in the refrigerator so that the flavors mix and meld. Like what you've read? Your email address will not be published. © 2020 Discovery or its subsidiaries and affiliates. 8 tablespoons (1 stick) unsalted butter, divided, Kosher salt and freshly ground black pepper, 12 ounces cremini mushrooms, caps brushed clean, stems discarded, 2 pounds fresh bay scallops, drained, side muscles removed. Cook for 4-5 minutes until scallops are slightly firm (do not over cook). | I had some trout I cut to same size as my scallops. One per guest. Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Put 3 tablespoons butter in a large sauté pan set over medium heat. Trying it today with lobster as well as the scallops. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through. Recipe for Ina Garten’s Coquilles St. Jacques, cups seafood stock, clam juice or low-sodium chicken stock, Kosher salt and freshly ground black pepper, to taste, large shallots, peeled and diced, approximately 1 cup, ounces cremini mushrooms, cleaned, stems discarded, sliced, cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor), pounds bay scallops, or quartered sea scallops, abductor muscles removed. Add the flour and cook for 2 minutes, whisking constantly. Season the scallops with salt and pepper and sear 1 minute per side, to brown. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Set aside. I love everything I have made from Ina. And as much as I love Ina, I love a good food story and this is one of the best. ¼ cup all-purpose flour. Such a great recipe. It’s Ina’s take on this classic of French cooking: Scallops in a creamy sauce with just a hit of curry are cooked under a crust of bread crumbs and cheese. When, constantly. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Her latest cookbook “Make it Ahead” (Clarkson Potter 2014) is her ninth. The recipe I want to share with you today is a prime example. Entertaining Outdoors. Coquilles St Jacques is one of my husband’s favorite French dishes, just behind his beloved Madeleines.Before we had kids, we would try and spend every other Christmas in France and this dish was always on the table, usually as a starter, but I think they are … Takes one hour total to make. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Cook In Advance. Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese It comes from … Author Network Blog, New York City and Bridgehampton, New York, United States. Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Add the seafood stock and whisk until it is smooth and thickened. 1 pound of scallops (453 g) , cut into quarters, Melt 2 tbsp (30 g) of butter in a pan. Prepare the scallops: Heat the butter and oil in a large saute pan. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through. I had Swiss cheese and used that instead of gruyere. Add mushroom mixture to the cream sauce, and set aside. Add the flour and cook for 2 minutes, whisking constantly. This recipe was absolutely delicious. I recently made the Coquille St. Jacque. NYT Cooking is a subscription service of The New York Times. It should not be considered a substitute for a professional nutritionist’s advice. Add the stock, and whisk again, until it is smooth and thick. Sign up for the Recipe of the Day Newsletter Privacy Policy. Add the sliced mushroom caps, and, starting to brown. and foams, add the shallots, and cook, stirring occasionally, until they are, clear and tender, approximately 5 minutes. The information shown is Edamam’s estimate based on available ingredients and preparation. Add the shallots and sauté for 2 to 3 minutes, until tender. —Sam Sifton. Required fields are marked *. 4. Ina Garten's Coquilles St. Jacques Recipe, cups seafood stock, clam juice or low-sodium, slices white bread, crusts removed, finely chopped or pulsed in a food, a saucepan over medium heat, and melt 4 tablespoons of the butter in it. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968.

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