I may not have mentioned it on my home page but I love to cook. I’m making Coquilles st. Jacques tonight as a trial run for Christmas dinner. I’m using Ina Garten’s recipe but I seem to recall using the juice from the scallops to make the stock. Reminders?
https://cooking.nytimes.com/recipes/1017099-ina-gartens-make-ahead-coquilles-st-jacques
Obviously not making even a half recipe.
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