Coquilles st. Jacques recipe
I am planning to make this for friends for Friday for the sake of time, I’d like to at least make the sauce on Thursday and finish Friday. I used to make it often, but haven’t done it in a while. Some of the recipes I’ve seen at least partially cook the scallops before the sauce goes over and then finished in the oven after the potato edge goes on. But some put the scallops in raw. This is one recipe I’m looking at. Do any of you have any tips?
here is the link: