Gratinéed scallops (Coquilles St.-Jacques) from Saveur Magazine, October 2012 (#150): Special Collector’s Issue: 101 Classic Recipes (page 66) by Jacques Pépin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on March 23, 2013

    Adapted to #24 gratin. Made bed of mushrooms-onons-herbs, laid wine-poached bay scallops over. Added veloute made w reduced poaching liquid and cream, topped with grated cheese, broiled. Unexpected availability of scallops and tarragon same week = delicious old school treat. Leftovers: sliced scallops in half horizontally to nestle in remaining sauce, used breadcrumbs and Parmesan for topping. Glad to have minimized poaching time (5 min).

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