Coquilles St. Jacques au gratin (serves four as a starter)

Coquilles St. Jacques au gratin
(serves four as a starter)

1 dozen fresh scallops
1 cup white wine (or dry Vermouth)
1 tbsp Madeira wine
dash cayenne pepper
3 tbsps butter
2 tbsps flour
2 shal­lots, fine­ly minced
1 hand­ful curly pars­ley, fine­ly minced
1 egg yolk, beat­en slightly
salt and pepper
fresh soft breadcrumbs
grat­ed pecori­no or parme­san cheese

If you’ve got your scal­lops on the shell, as I did (first time! scary), care­ful­ly remove the red roe and the mem­brane that con­nects it to the scal­lop. Remove the tough mus­cle that clings to the out­side of the scal­lop, too. Is it all nice and smooth and white and clean? Wash and rinse and lay the scal­lops on paper tow­els, then scrub out four of the shells and rub with butter.

Pour the wine and Madeira in a small saucepan, dust with cayenne and bring to a sim­mer. Place scal­lops in the saucepan and sim­mer (don’t boil!) for five min­utes, then remove with a slot­ted spoon to a cut­ting board and cut each scal­lop in half, and place six halves in each scal­lop shell. Add the flour, but­ter, shal­lot and pars­ley to the saucepan and whisk until mixed, then add the egg yolk. Pour this mix­ture over the scal­lops and top with bread­crumbs and cheese. You can do all this ahead of your din­ner. Five min­utes before you want to eat, place the scal­lop shells in a glass dish big enough to hold them all and put in a very hot oven (425 degrees) for five min­utes. Serve hot, with a fork AND a spoon. You will want every bite.