There’s this dish passed around among Acadian families called Coquilles St Jacques, a French dish involving scallops and white wine sauce covered with Gruyere and baked in clamshell dishes. This isn’t how I was shown how to make the dish at all, though, and it seems every family does it a little (or a lot) differently. This is no Alton Brown recipe; it’s not an exact science, more of an art. Through a large number of modifications, I’ve come to a rough outline of a recipe, though my way of making this recipe is incredibly flexible and forgiving, so you could easily modify it to your tastes. I’m calling it Coquilles Maudit Jason, with “maudit” meaning “damned”, seeing as how I’m not in any way a saint.
I’ve included a number of options, including a choice between white wine sauce and savory gravy. If you try this, let me know how you’ve modified it in the comments below.
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