Coquilles Saint-Jacques

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bertraze

French Scallop Gratin

subheading: For the Breadcrumb Topping:

½ cup panko breadcrumbs (1 ounce; 28 g)

2 tablespoons grated Gruyere cheese (½ ounce; 15g)

½ teaspoon minced fresh thyme leaves

2 tablespoons ( 30 g) unsalted butter, melted

Kosher salt

subheading: For the Scallops:

¾ cup (180ml) dry white wine

2 sprigs fresh thyme plus ½ teaspoon minced fresh thyme leaves, divided

1 bay leaf

4 medium shallots (5 ounces; 140g), 1 peeled and halved, 3 finely minced, divided

8 ounces (225g) button or cremini mushrooms, stems removed and reserved, caps finely minced

One 8- ounce (237ml) bottle clam juice

½ teaspoon instant dashi, such as Ajinomoto (optional)

Whole milk (about 1 cup)

1 tablespoon (15ml) vegetable or other neutral oil

½ pound (225g) dry sea scallops

Kosher salt

2 ½ tablespoons (27g) unsalted butter

2 ½ tablespoons (20g) all purpose flour

1 large egg yolk

Note: Ingredients may have been altered from the original.

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