Le Creuset Enamelled Cast Iron Heart-Shaped Casserole Dish With Lid, 18 cm, 1.9 Litres, Cerise, 25105020602460

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I boil the artichoke hearts first. Although I don’t generally make a habit of boiling artichokes, I find that the boiling helps get them to the perfect texture. When comparing Aldi’s first Le Creuset dupe to the real thing, our tester said: “There’s little difference in the performance of these pots. Both are easy to use on a variety of hobs and in the oven, too. They’re easy to clean, and we found both fared well upon being bunged in the dishwasher.” In the preparation, there is the slightly grisly business of trimming out any nasty tubes or gristle but you can always ask your butcher to do that for you. Furthermore, by wrapping the heart in streaky bacon you do sort of hide the fact of what you are eating and bacon does deliver a sort of all-round win to a dish don’t you think?

This sophisticated casserole is a homage to French culinary traditions. At its heart, Coquille St. Jacques is a celebration of the sea, featuring plump and tender scallops as the star ingredient. But it's the velvety sauce that elevates this dish to a gourmet level. If the suggestion of eating heart on Valentine’s Day does still wrinkles noses though, try this recipe out anyway and try blindfolding your partner before sliding a forkful of tenderness into their mouth. Can I make these in advance? Yes! You have two options you can assemble it before and then bake it off just before serving. Or you can assemble and bake and then reheat before serving. Sherry:Ina's recipe calls for cognac, but dry sherry is my preference here. Brandy or white wine are two other great options to add depth and flavor to your scallop casserole dish. Next, make the crispy topping. Combine homemade bread crumbs (or panko), fresh diced parsley, Gruyère cheese, and olive oil in a medium bowl and toss together to moisten the crumbs. Set aside.Sustainability:Look for scallops that are sustainably sourced, as this helps protect the environment and ensures a long-term supply of this seafood delicacy. Various organizations and certifications, such as MSC (Marine Stewardship Council), can indicate sustainable seafood options. 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"). Be sure to use frozen artichoke hearts. The canned artichoke hearts tend be marinated and it completely changes the flavor of the dish. Sea scallops:large sea scallops are my preference for this scallops recipe, but if you have access to sweet bay scallops (Ina's preference), that's a great option, as well! Dry sea scallops (or bay scallops) well with paper towels before cooking. If your scallops release too much water when cooking, your sauce will become thin and runny. It's the decadent French seafood dish perfect for your holiday celebrations, dinner parties and date-nights-at-home. Grab a baguette and beret and let's get this Parisian Party started!

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! Lemon: this decadent scallop dish is gets its balance from a squeeze of lemon juice when serving and a flurry of lemon zest while still warm. Add sherry cream sauce into the pan with shallots and mushrooms and stir to combine as it's heating. Taste and adjust seasoning. The sauce should be a little too salty at this point.Next, place scallops in the mushroom cream sauce. Stir gently, coating the seafood in the sauce. 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. My family has some recipes that are mainstays at certain holidays. Without them, it would simply not be the same. Do you have those kind of dishes? We can't possibly be the only ones, right?But today, I am so thrilled to share these Baked Artichoke Hearts. They have all the delicious flavor of Rosie's beloved Stuffed Artichokes with a fraction of the work. And most artichoke heart recipes tend to be a dip of some sort, so it’s nice to have something a little different. Trust me when I say, you’ll want them at every holiday dinner!