Scallops Gratin With Thyme

Preparation:

Preparation: Open and rinse the molluscs and the convex parts of the shells well, which you will use as cooking containers. Cut the white part (walnut) into slices leaving the coral whole. Sauté them for 3 or 4 minutes in a pan with the butter. Shade them with a third of a glass of white wine. Remove them, drain them and keep them warm. Pour the béchamel into the same pan and season it with the sauce from the scallops. Chop the bread slices in the mixer with a few sprigs of thyme. Divide the molluscs between the half shells and sauce them with the béchamel. Sprinkle them with the aromatic trite, salt them and pass them under the grill until they are golden brown. Tips: opening the scallops is easy: just heat them on a plate so that the two shells open and you can pass the tip of a knife through them; however, they can also be purchased already opened and separated or, if it is convenient and you have shells preserved from a previous preparation, frozen. Recommended wine: Regaleali white.