Coquilles St. Jacques
Makes 6 servings
- 2 cups seafood stock
- ¾ cup dry white wine
- 1 pound sea scallops, halved
- ¾ pound medium fresh shrimp, peeled, deveined, and halved
- 6 tablespoons unsalted butter, cubed
- 6 tablespoons all-purpose flour
- 1 cup whole milk
- ¾ cup shredded Gruyère cheese
- 1 tablespoon chopped fresh tarragon
- ½ teaspoon plus ⅛ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 1¾ cups fresh French bread crumbs
- 2 tablespoons unsalted butter, melted
- Lemon wedges, to serve
- Garnish: fresh tarragon
- Preheat oven to 350°. Place 6 large baking shells on a rimmed baking sheet.
- In a large saucepan, bring stock and wine to a simmer over medium heat; simmer for 3 minutes. Add scallops and shrimp; cook for 2 minutes. Remove scallop mixture using a slotted spoon. Reserve 1 cup stock mixture. Wipe pan clean.
- Add butter to pan; melt over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Whisk in milk and reserved 1 cup stock mixture. Cook, whisking constantly, until mixture begins to thicken and bubble, about 5 minutes. Remove from heat.
- Add cheese, tarragon, ½ teaspoon salt, and pepper, stirring until cheese is melted. Fold in scallop mixture. Divide mixture among prepared baking shells.
- In a medium bowl, toss together bread crumbs, melted butter, and remaining ⅛ teaspoon salt. Sprinkle topping over scallop mixture. Bake until mixture is bubbly and bread crumbs are lightly browned, 18 to 20 minutes. Serve with lemon wedges. Garnish with tarragon, if desired.
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