Scallops gratin (Coquilles Saint-Jacques)

1. Heat the oven to 200 °C. Pat the scallop meat dry and season with salt and pepper.

2. In a pan, soften the finely chopped shallot in a little butter, add the sliced mushrooms and fry until their liquid has cooked away.

3. Pour in the dry white wine, let it reduce a little, then add the cream and thicken into a creamy sauce.

4. Turn the scallops in the sauce and just warm through for 1-2 minutes (scallops firm up quickly).

5. Divide the mixture into greased scallop shells (or small gratin dishes), sprinkle with grated gruyère and breadcrumbs and drizzle with a few drops of melted butter.

6. Bake in the oven (or under the grill) for about 8-10 minutes until the top is golden; serve scattered with parsley.

Tip: Never overcook scallops – they are done in a couple of minutes, or they turn rubbery. The gratinated cheese-and-crumb topping makes this classic Normandy starter truly festive.