Scallops baked in shells with cream and crumbs Breton style

Cocquille Saint-Jacques à la bretonne - are a luxury starter.

The recipe is very straightforward: oven-baked scallops on shells in bechamel with bread crumbs on top.

Alsatian Rieslings are very different from their German cousins: they are crisp, dry with berry or fruit overtones that are never perfumy. I bought this bottle straight from the producer in Riquewihr.