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Easy Coquilles Saint Jacques
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, divided
  • ¼ cup all-purpose flour
  • 1 ½ cups seafood stock or clam juice
  • 1 cup heavy cream
  • ½ 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
  • ¼ cup Cognac or brandy
  • 1 ½ cups fresh bread crumbs
  • ¼ cup minced fresh flat-leaf parsley
  • 5 ounces grated Gruyère cheese
  • ¼ cup good olive oil
  • 2 pounds fresh bay scallops, drained, side muscles removed
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