Ina Garten’s Make-Ahead Coquilles St.-Jacques (scallops in a creamy sauce, under a crust of bread crumbs and cheese)
I rarely stick to the letter when making a recipe, even the first time around but for this one I did. (Oops, wee lie, I did add scallions with the shallots.)
I opted not to use individual pans and tossed it over a bed of rice.
I even went so far as to make my own homemade bread crumbs (as the recipe suggested) AND used homemade chicken stock.
It was perfection.
(With that said however, next time I will add more spice. Garlic, especially.)
UPDATE: Even better over a bed of baby spinach and cauliflower the next day. YUM!