Excellent version of this recipe! Made this with my mom for the 6th day of Christmas 2025. Original is an adapted version from Ina Garten on NYT Cooking. We only modified slightly. Will make again for sure!
Ingredients:
Directions:
1. In a medium saucepan over medium heat, melt 4 T. of the butter. Once it foams, add the flour. Cook for approximately 4 minutes, whisking constantly.
2. Whisk in the stock. Continue cooking and whisking constantly, until it is smooth and a bit thickened (around 2-4 more minutes).
3. Add the cream, curry powder, 1/2 T. of the kosher salt and 1/2 tsp. of the pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
4. Melt 3 T. of the butter in a large sauté pan over medium heat. When it foams, add the shallots. Cook, stirring occasionally, until they have softened, approximately 5 minutes.
5. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they are just starting to brown and liquid has mostly evaporated (not entirely).
6. Add the brandy and cook for around 2 minutes, until the alcohol has mostly evaporated. Add remaining 1 tsp. of the kosher salt and 1/2 teaspoon of the pepper. Stir again to combine.
7. Stir in the reserved cream sauce and set aside.
8. In a large bowl, toss together the bread crumbs, parsley and Gruyère, then stir in the olive oil until evenly distributed.
9. Use the remaining 1 T. of butter to grease 6, 1.5 cup gratin dishes.
10. Divide the scallops evenly among the dishes, then top with equal amounts of the creamy mushroom sauce.
11. Top each dish with a handful or two of the breadcrumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
12. When ready to cook, heat the oven to 400°F. Uncover dishes, leave on sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through. Enjoy!
