Coquille St Jacques tips?

[Paul Bacino]

I'm having a dinner party in a few weeks and would like to use this recipe:

http://www.thenibble.com/reviews/main/fish/seafood/coquilles-saint-jacques.asp

My plan on serving them would be either in scallop shells or a small creme brulee dish.

I would like to make as much ahead of time. What worries me is allowing this to sit and then reheating the dish ? Is it possible to make a sauce and keep it in a water bath for a couple hrs prior to plating?

I would prefer to put the sauce on bottom topped with scallops..just me.

[Anna N]

I use this recipe and you'll note it can be prepared ahead and refrigerated until serving time. So I am sure it is possible.

[Paul Bacino]

AnnaN

I used your Idea.. but I did make the sauce with egg yolks and it worked well!!

[Anna N]

AnnaN

I used your Idea.. but I did make the sauce with egg yolks and it worked well!!

...

Glad it worked for you and now you have given me an idea. I have shallow dishes exactly like the one in your photo and never thought to use them for this particular recipe - thanks!