Scallops braised in vermouth and white wine with mushrooms and cream.

"Scallops of prawns." Scallop filled with chopped prawns, bound with béchamel sauce, sprinkled with Parmesan cheese and baked.

Scallops filled with white chicken meat with Allemande sauce, garnished with sliced truffles and asparagus tips.

"Scallops of devilled oysters." Scallops filled with oysters mixed with béchamel sauce seasoned with cayenne pepper, sprinkled with breadcrumbs and baked.

Scallops part cooked, dipped in egg and breadcrumbs, threaded onto a skewer with slices of bacon, grilled and served with sauce Colbert.

"Pastry scallops." Scallop shells made from pastry, for savoury dishes.

"Flamed scallops." Scallops braised in white wine with mushrooms, flamed with Cognac, the sauce enriched with cream.

Scallops dipped in egg and breadcrumbs, deep-fried and served with sauce tartare.

"Scallops in the style of Le Havre." Scallops sautéed with shallots with prawns, white wine and cream sauce.

"Scallops in the style of the Landes." Scallops sautéed with pine nuts, served with parsley and vinegar.