Coquille Saint Jacques

• 8 tablespoons Unsalted Butter
• 1/4 cup All purpose flour
• 1 1/2 cups Seafood stock or clam juice
• 1 cup Heavy cream
• 1/2 teaspoon Curry powder
• 1 teaspoon Kosher salt and pepper
• 1 cup Diced shallots
• 340 grams Cremini mushroom caps
• 1/4 cup Cognac
• 1 1/2 cups Panko bread crumbs
• 1/4 cup Minced fresh parsley
• 140 grams Gruyere grated
• 1/4 cup Olive oil
• 1 kg Bay Scallops

1. Preheat oven to 400F or 205C and place 6 gratin dishes on two sheets pans
2. Melt 4 tbsp butter over medium heat in a medium saucepan. Add the flour and cook for two minutes, whisking constantly. Add the seafood stock and whisk until smooth and thickened. Whisk in cream, curry powder, salt and pepper. Bring to boil, lower heat and simmer for 10 minutes. Set aside.
3. Heat remaining 4 tbsp. butter in skillet over medium low heat. Add shallots and sauce for 3 minutes until tender. Slice mushrooms 1/2 inch thick, add to shallots and cook for about 8 minutes, stirring often. Add cognac and cook for 2 minutes, until most of the liquid has evaporated. Season with salt and pepper to taste.
4. Slice mushrooms 1/2 inch thick, add to shallots and cook for 8 minutes, stirring often. Add cognac and cook for 2 minutes until most of the liquid has evaporated.
5. Check seasoning. Add salt and pepper if desired.
6. Combine bread crumbs, parsley, gruyere and olive oil in medium bowl and stir to moisten crumbs. Set aside.
7. Add mushroom mixture to the cream mixture. Add scallops. Check seasoning. Divide among gratin dishes. Sprinkle each with bread crumb mixture and bake for about 20 minutes until browned and bubbly. Serve hot.

butter, flour, clam juice, heavy cream, curry, kosher salt, shallots, cremini, cognac, bread crumbs, fresh parsley, gruyere, olive oil

Taken from www.epicurious.com/recipes/member/views/coquille-saint-jacques-5651f0a065f5621c7a1823db (may not work)