COQUILLES SAINT JACQUES - Dish off the Block
Instructions: Pat the scallops dry with paper towels and remove the tough muscle from the outer edge (if has not already been done). Place them on a cutting
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Ingredients
- 2 pounds sea scallops
- 1 ½ teaspoons salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon + 2 teaspoons flour, divided
- 3 tablespoons butter
- 2 large shallots, finely chopped (about 1 cup)
- 3 cloves garlic, chopped
- 1 pound mushrooms, sliced (I love cremini or shiitake, but use your favorite)
- ½ cup cognac or brandy
- ¾ cup seafood or chicken stock
- 1 cup heavy cream
- ¼ cup fresh parsley, chopped
- 1 ½ – 2 cups Jarlsberg or gruyere cheese, shredded
- 1 cup panko breadcrumbs
- 3-4 tablespoons olive oil
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