Recipe: Planked scallops from the Pertuis of Ile de Ré

1/ Pre-cook your new potatoes in sea water with a little seaweed (or salted water) for 20 minutes at a gentle boil then drain them.
2/ Cut them in half lengthwise.
3/ Heat the plancha (setting 4).
4/ Pour a few drizzles of olive oil, then place your scallops as soon as they open, remove the lids and keep only the shell part where the flesh is, give them a grind of pepper then move them to the side, adding a little butter and some chopped shallots to each one.
5/ Place your potato halves flesh-side down so they soak up the juice released by the scallops, give them a nice color, flip them over and add a few grains of sea salt fleur de sel to each one.
6/ Arrange everything on a nice plate and serve promptly.
* Scallops are small regional shellfish resembling scallops but with coral, and indeed in season you can remake this recipe with these same scallops.