Ina Garten's Make-Ahead Coquilles St.-Jacques

8 tablespoons unsalted butter, divided

¼ cup all-purpose flour

1 ½ cups seafood stock, clam juice or low-sodium chicken stock

1 cup heavy cream

¼ teaspoon curry powder

Kosher salt and freshly ground black pepper, to taste

3 large shallots, peeled and diced, approximately 1 cup

12 ounces cremini mushrooms, cleaned, stems discarded, sliced

¼ cup brandy or Cognac

1 ½ cups fresh bread crumbs (approximately 6 slices white bread, crusts removed, finely chopped or pulsed in a food processor)

¼ cup minced flat-leaf parsley

5 ounces Gruyère cheese, grated

¼ cup extra-virgin olive oil

2 pounds bay scallops, or quartered sea scallops, abductor muscles removed

Directions at cooking.nytimes.com

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