Coquilles Saint Jacques (Scallops Au Gratin)

For the Coquilles Saint Jacques, clean the vegetables and cut them into very small cubes.

Wash the scallops and remove the corail. In a pan, fry the scallops in a little butter, salt, pepper and sprinkle with the lemon juice. Remove from the pan and then add the diced vegetables, sauté and cover until soft.

Bring the white wine to the boil. In a bowl, beat the egg yolks, add the white wine, bind a little with breadcrumbs and fold in the stiffly whipped cream.

Layer the mussels and vegetables in the clean dishes (if you don’t have any dishes, use ovenproof ramekins) and spread the gratin mixture on top, sprinkle with breadcrumbs, Emmental and butter flakes and bake in the oven with the grill function on for about 6 minutes (always keep an eye on it – it can burn quickly).

Serve the Coquilles Saint Jacques immediately.

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