200g Pont l'Evêque
1 kg of scallops
1 glass of white wine (Muscadet)
cream, pepper, a little salt.
Wash and drain scallops, marinate in a little cream (about 1 hour) and then add the white wine. Cook in a saucepan over low heat 4-5 minutes. Drain the shells. Reduce the sauce. Add Pont-l’Evêque cheese cut into small pieces, let it melt. Coat scallops with sauce (pepper, salt to taste). Switch the oven to grill until top is golden. Serve without delay.