Scallops
Shallot
white wine
Parsley
Bread crumbs
Cheese

Slice the sea scallops. Heat 2 tablespoons of butter and sauté the pieces for 3 minutes with pepper and 1 chopped shallot. Add 2 tablespoons of fine breadcrumbs and ¾ cup of white wine. Simmer until the sauce has thickened, 8 to 10 minutes. Add 1 teaspoon of finely chopped parsley. Sprinkle breadcrumbs and grated Parmesan on top of the coquilles and brown them lightly under a hot broiler.