Gratinated scalops with TÊTE DE MOINE cheese

1. Ask your fishmonger to open the scallops, leaving the nut but cleaning the insides. Preheat the oven to 200 C (thermostat 6/7).
    
2. Wash, drain and chop the herbs together. Cut the butter into pieces and put it into a bowl. Add the chopped herbs, pepper and work on the mixture until it is smooth.
    
3. Put 1 tablespoon of the herb butter onto each on the scallops. Cover with the cheese shavings. Place the scallops onto a baking tray. Bake for approximately 5 minutes. Serve very hot.
    

Advice: If there is some herb butter left, keep it in the refrigerator in some foil. It goes beautifully with, for example, some grilled lamb chops.