A bit work intensive, but very pretty served in a white gratin dish. I used large Sea Scallops and made in the early morning. It was great having such a lovely dish tucked away in the fridge ready to pop in the oven. I substituted Fontina Cheese because I did not have Gruyere. The Fontina has a bit of a nutty taste, and it melts so beautifully...one of my favorite cheeses.http://cooking.nytimes.com/recipes/1017099-ina-gartens-make-ahead-coquilles-st-jacques
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Ina Garten's Make Ahead Coquilles St. Jacques is a winner
- Thread starter karennoca
- Start date
Isn't this a delicious dish? What did you serve with it? Half the recipe was way
too much for us. I did use bay scallops (WF sometimes has them here), panko instead of fresh crumbs, and half and half instead of heavy cream. Did you cut the scallops or leave them whole? If whole, how long did you bake them? I really need to make this again.
too much for us. I did use bay scallops (WF sometimes has them here), panko instead of fresh crumbs, and half and half instead of heavy cream. Did you cut the scallops or leave them whole? If whole, how long did you bake them? I really need to make this again.
I served with fresh lettuce from our garden, a few Cherry tomatoes and thinly sliced radish with a
fresh lemon vinaigrette. I cut the recipe in half and it filled two gratin dishes. Neither of us finished it, but ate the rest for lunch today. My sea scallops were large, and I cut them in half. I cooked the time the recipe says and the scallops were excellent. Reheated today in the microwave for only one minute. Just enough to melt the cheese again and heat the dish to about room temp. Scallops remained tender.
fresh lemon vinaigrette. I cut the recipe in half and it filled two gratin dishes. Neither of us finished it, but ate the rest for lunch today. My sea scallops were large, and I cut them in half. I cooked the time the recipe says and the scallops were excellent. Reheated today in the microwave for only one minute. Just enough to melt the cheese again and heat the dish to about room temp. Scallops remained tender.