Full ingredient list and measurements included in printable recipe card below. Step by step instructions:

Seasonings:we use salt, pepper and just a touch of curry powder to our casserole. The finished dish doesn't taste like curry at all. It offers a complexity and warmth you can't quite place. Keep in mind that this recipe involves multiple steps where we are seasoning as we go. Be sure to taste each step to ensure the finished dish is seasoned to your liking. How many people does this recipe feed? As written, this particular recipe feeds around 6-8 people. That said, this recipe is pretty adaptable for whatever amount of people you'll be serving.Now, you might consider dishing up some glistening heart for a romantic supper to be another recipe for disaster, especially if you are squeamish. But with some care and attention, this ball of muscle, the most life-giving of edible organs can make for excellent eating indeed. I would even go so far as to say that lambs’ hearts are offally good. Badoom-tish. Typically made with a decadent blend of cream, cognac or white wine, and herbs like shallots and parsley, the sauce envelops the scallops, infusing them with rich, savory flavors. Finally, Coquille St. Jacques is topped with a gratin of breadcrumbs and cheese, which adds a delightful crunch and an extra layer of indulgence to each bite. The original recipe is one of those great family recipes that are done entirely by feel! I gave some basic measurements, but I strongly encourage you to do it to taste and to what feels right. The bottom line is, be liberal with the cheese and breadcrumbs (and did I mention the cheese?! ). Since this type of cheese is particularly salty, it's used in place of salt. You don't want to skimp on it!

If you're a fan of French cuisine or have ever dined at a traditional French restaurant, you are likely familiar with the creamy baked scallop dish known as Coquille St. Jacques (pronounced "koh-keel-sahn-zhahk"). I don't know the exact origin of this dish, but I suspect it was derived from her (amazing!) Stuffed Artichokes, which were a huge favorite of mine as a kid. From a very early age, I loved the novelty of taking those artichoke petals (Is it petals? Leaves? Why do I not know the correct terminology for this?? ) and scraping all the delicious artichoke and filling off off them with my teeth. But the real reward was the perfectly tender and flavorful artichoke heart at the center of it all. It’s well-seasoned with cheese, bread crumbs and plenty of the kind of love you can only find in the very best of your Grandma's cooking. Shallot:finely diced shallots add a mildly oniony flavor to our seafood casserole. Substitute leeks or yellow onion, if needed.

Next, pour in the dry sherry (cognac or white wine) and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and set aside. Use the product on the most appropriately sized hob ring — it’ll make your food cook more evenly, and reduce the risk of damage to the handles and sides. This is especially important on induction hobs: if you use the wrong-sized ring, there’s a risk the hob won't ‘recognise’ the product. Begin making the French scallops by building the savory sauce. Melt 3 tablespoons of butter over medium heat in a medium saucepan. Add flour and cook the roux for 2 minutes, whisking.