Recipe: Gratin of St Jacques and Prawns

1 Pan-fry the scallops quickly, cut them in half lengthwise, set aside.

2 Peel the prawns, remove the black vein, reserve the heads.

3 With these heads make a small fumet, by browning them in a little butter, flame with Cognac, add 1/2 glass of white wine + 1/2 of white wine, let simmer about 15 minutes, then crush with a pestle to recover all the "juice" from the prawns, strain through a chinois and set aside.

4 In a sauté pan, brown the prawns, drizzle with Cognac, flame, add the béchamel that you will have prepared with the fish fumet (and milk if not enough liquid), the crème fraîche, the shrimp butter and the truffle cut into slices.

5 Salt, pepper, check the seasoning. Heat on very low heat for 5 minutes.

6 Pour the preparation into individual dishes over the scallops and bake in a low oven (th.6) for 20 minutes (preheated oven).

7 Serve with a Chablis, or a white Bordeaux.