Recipe: Pan-Seared Vanets from the Pertuis of Île de Ré

1 In a pot of seawater with a bit of seaweed, or salted water, precook your new potatoes for 20 minutes at a gentle boil, then drain them.

2 Cut them in half lengthwise.

3 Heat up your plancha (medium-high heat).

4 Pour a few drizzles of olive oil, then place your vanets on as soon as they open. Remove the top shells and keep only the shells where the meat sits. Give them a grind of pepper, then push them to the side while adding a bit of butter and finely chopped shallots to each one.

5 Place your potato halves flesh-side down to soak up the juice released by the vanets. Give them a nice golden color, flip them over, and sprinkle a few grains of fleur de sel on each.

6 Arrange everything on a nice platter and serve right away.

Vanets are small regional shellfish that look like scallops but have coral. In season, you can make this same recipe using scallops instead.