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.