I love this recipe, quite possibly more than any other recipe in my repertoire. I remember my mom making this (not often), but for special occasions or if we asked for it when she was feeling especially nice. It’s the kind of recipe that I can smell and taste and immediately be transported back to my house on Chelsea Drive.
Coquilles St. Jacques is a dish of scallops and mushrooms cooked in a creamy, cheesy wine sauce, sometimes topped with bread crumbs (although my mom’s version never had that). Here, I’ve combined what I love best about my mom’s recipe with Ina Garten’s recipe, which includes a touch of curry powder for depth and a touch of Cognac for warmth. I made Ina’s version as written for a French dinner party I had, and while it was absolutely delicious, I still missed certain flavors from my mom’s recipe. Hers has white wine and cheese in the sauce. Whatever you do, don’t skip that pinch of curry powder! It makes all the difference to elevate this recipe to the sublime.
The only time I’ve not enjoyed this recipe was when my mom had company over, including some of my friends, on the same day I had been diagnosed with pneumonia and was feeling *especially* crappy. Yes, I’m an adult who still runs to my mom’s house when I don’t feel good so she can begrudgingly take care of me.
This is definitely a company’s-coming type of recipe, because it is on the more extravagant and costly side. But it’s absolutely sure to impress! You can make it in a larger casserole dish, or to be extra fancy, serve it in individual gratin dishes so each person can have their own. The best part: you can make this ahead and it tastes even better. Just prep everything, allowing the sauce to cool to room temperature before adding the scallops (so they don’t start cooking!), cover and refrigerate until ready to use. Top with the bread crumb topping just before you’re ready to cook and you’re good to go.
Or you could make this for any ol’ night and treat yourself.
[tasty-recipe id=”33539″]
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