Coquille St Jacques (scallop gratin)

Ingredients

• 1/3 lb scallops ((the larger, 'Atlantic' scallops - should be around 4-6 scallops))
• 1 shallot
• 1 tbsp unsalted butter
• 1/4 cup white wine
• 3 tbsp heavy cream (double cream)
• 4 tbsp breadcrumbs
• 2 tbsp gruyere cheese (grated)

Instructions

1. 1

   Remove any side muscle/coral from the scallops and ensure they are clean (you can either discard or cook separately for a snack!). Finely chop the shallot.

2. 2

   Melt the butter in a small saucepan and add the shallot. Cook for a minute or two until softened.

3. 3

   Add the wine to the shallot and bring to a simmer. Add the scallops and cover the pan. Cook around a minute on each side until the scallops become translucent. Remove the scallops and leave the pan uncovered to let the wine reduce down a minute.

4. 4

   Meanwhile, slice the scallops through the middle to give two thinner rounds on each (they may be slightly uncooked in the middle - this is fine. Divide the scallops between two ramekins (or scallop shells if you have them - you will probably need more if you have the latter). Preheat the broiler (grill).

5. 5

   Once the wine is looking a little syrup-like, remove from the heat and add the cream. Stir to mix then pour the sauce over the scallops. Push the shallots down a little as needed.

6. 6

   Mix together the breadcrumbs and cheese and divide the mixture between the dishes/shells with the scallops. Put the dishes under the broiler/grill for a minute or two until the top browns gently. Best served immediately, warm.