A little insight into tonight’s Julia Project dish, Coquilles St. Jacques:
In addition to the scallops that give the dish its name, we are using small cubes of fresh Alaskan halibut. We just received 20 pounds’ worth today, and since we cut and trim our own fish, we thought the addition of the halibut would be great, along with the asparagus we are adding for extra color.
The topping consists of a combination of Gruyère and Parmesan cheeses with bread crumbs added for extra crunch. With some garlic toasts alongside, we think we’ve come up with the perfect seafood dish for an August evening. See if you don’t agree.