Coquilles Saint-Jacques à la Bretonne

Dice the shallots and mince the garlic. Chop all herbs. Combine the breadcrumbs, grated gruyère, melted butter, chopped parsley and a pinch of salt in a small bowl; mix until the breadcrumbs are evenly coated. Set aside. Pat the scallops thoroughly dry with kitchen paper and season lightly on both sides with fine sea salt and white pepper.

Place the scallop shells or gratin dishes on a sturdy baking tray and set aside. Position an oven rack in the upper third of the oven and preheat the grill (broiler) to high.

Melt 1 tablespoon of butter with the neutral oil in a heavy stainless or cast-iron skillet over high heat until the butter is foaming and just beginning to colour. Sear the scallops in a single uncrowded layer for 90 seconds without moving them, until a deep golden-brown crust forms on the underside. Flip each scallop and sear for a further 60 seconds — they should reach an internal temperature of 63°C on an instant-read thermometer. Transfer to a plate; do not cook through completely as they will finish under the grill.

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same pan and sauté the shallots with a pinch of salt for 5–6 minutes, stirring frequently, until completely softened and translucent but not browned.

Add the garlic and cook for 1 minute, stirring constantly, until fragrant.

Pour in the white wine and increase the heat to medium-high. Simmer for 4–5 minutes until reduced by two-thirds and the sharp alcohol smell has dissipated.

Add the fish stock and reduce for a further 3 minutes until the liquid is glossy and slightly thickened.

Reduce the heat to medium-low. Stir in the crème fraîche and Dijon mustard and simmer gently for 3–4 minutes, stirring, until the sauce coats the back of a spoon. Remove from the heat and stir in the chopped parsley, chives, tarragon and lemon juice. Taste and adjust seasoning with salt and white pepper.

Divide the sauce evenly among the prepared shells or gratin dishes. Nestle 3 scallops into each dish, pressing them gently into the sauce. Spoon any resting juices from the plate over the top.

Scatter the gruyère and breadcrumb topping evenly over each dish and place the tray under the hot grill for 3–4 minutes, watching constantly, until the crust is deep golden and bubbling at the edges. Serve immediately in the shells.