Coquille Saint-Jacques Scallops

Ingredients:

• 110g unsalted butter, divided
• 1/4 cup flour
• 1.5 cups seafood broth or clam juice
• 1 cup heavy cream
• 0.5 tsp curry powder
• 1 cup finely diced shallots (4 pcs.)
• 340 g of champignons, wipe off caps, cut off stems and discard
• 1/4 cup cognac or brandy
• 1.5 cups fresh bread crumbs
• 1/4 cup chopped fresh parsley
• 150 g grated Gruyere
• 1/4 cup olive oil
• 0.9 kg fresh bay scallops, stems removed
• Special equipment: 6 portioned gratin dishes (1.5 cup capacity)

Preparation:

1. Preheat oven to 200°C and line six gratin dishes with two baking sheets.
2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the seafood broth and stir until smooth and thick. Then stir in the cream. curry powder, 1.5 teaspoons of salt and 0.5 teaspoon of black pepper. Bring the sauce to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
3. In a large 12-inch (30 cm) skillet, heat the remaining 4 tablespoons of butter over medium-low heat. Add the shallots and cook for 2-3 minutes, until softened. Slice the mushroom caps into 1-cm-thick slices, add them to the onions, and cook, stirring frequently, for 8 minutes. Pour in the cognac and cook for 1-2 minutes, until most of the liquid has evaporated. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. Mix bread crumbs, parsley, Gruyere, and olive oil in a medium bowl until crumbs are moistened.
5. Add the mushrooms to the creamy sauce. Add the scallops and 1.5 teaspoons of salt, mix well, and distribute evenly among the gratin dishes. Sprinkle the breadcrumb mixture evenly over the top and bake for 20 minutes, until the scallops are cooked through and the sauce is slightly darkened and bubbly. Serve the gratins hot.