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!

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