Coquilles St.-Jacques

INGREDIENTS

• 4 T butter
• 2 T flour
• ¾ C clam juice
• ½ C heavy cream
• ¼ t curry powder
• 2 shallots, diced
• 6 oz mushrooms, sliced
• ¼ C brandy or cognac
• ½ C Cracker crumbs
• ¼ C chopped parsley
• 1 C gruyère cheese, grated
• ¼ t paprika, salt, pepper, cayenne, zaatar or oregano, and thyme
• ¼ C olive oil
• 1 lb scallops

PREPARATION

1. Preheat oven to 400°F.
2. Melt 2 T butter in small pan over medium heat. When it foams add flour and cook, stirring for 4 min.
3. Add clam juice stirring constantly until it thickens. Add cream, curry powder, bring to a simmer for 10 min stirring occasionally, set aside.
4. Melt 2 T butter in a skillet over medium heat. When it foams, add shallots and cook until clear and soft.
5. Add sliced mushrooms and cook for 8-10 min until starting to brown.
6. Add cognac or brandy and cook until alcohol is mostly gone.
7. Combine shallots and mushrooms with cream sauce, add spices, salt and pepper.
8. Mix crumbs, parsley and cheese and moisten with olive oil.
9. Grease gratin dishes, divide scallops among them, top with cream sauce, sprinkle with cheese mixture.
10. Cook for 20 min.